Yogurt bark with granola and berries
A frozen yogurt bark built from a single shelf product, sweetened strawberry banana yogurt spread thin on a sheet pan and topped with granola, coconut, and fresh berries before freezing. It's a fast no-cook dessert that feels substantial enough for dinner when you're tired and short on time.
About 900 calories a serving, 33 g protein, 95 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 cup granola
- 1 cup fresh berries or sliced fruit
From your shelf
- 32 oz lowfat yogurt, blended strawberry banana (Kroger)
- Line a small sheet pan with parchment paper. Spread the entire 32 oz of yogurt evenly across the pan in a thin layer about one-quarter inch thick, using an offset spatula or the back of a spoon to smooth it level. This is the bark base and should take about two minutes.
- Scatter one cup granola across the yogurt and press it gently so it adheres, then top with one cup fresh berries or sliced fruit in any pattern you like. Work quickly so the yogurt stays cold.
- Freeze the bark for twenty minutes until it is firm enough to break into shards. If you have time, freeze it longer.
Note Swap the granola for crushed nuts or seeds if that's what you have. Bark keeps in the freezer for two weeks in an airtight container layered with parchment. Serve with whipped cream or a scoop of vanilla ice cream on the side to make it feel like dessert, or with strong coffee to stretch it into dinner.
On the label
CULTURED SKIM MILK AND MILK, SUGAR, STRAWBERRIES, BANANAS, CORN STARCH, GELATIN, NATURAL FLAVORS, FRUIT JUICE AND VEGETABLE JUICE FOR COLOR, MONK FRUIT EXTRACT, VITAMIN A PALMITATE, VITAMIN D3, ACTIVE CULTURES WITH L. ACIDOPHILUS AND B. BIFIDUM.
Kroger, yogurt, serving 170 g, package 32 oz/2 lbs/907 g. Ingredients as printed on the label.
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Cooks as yogurt, bananas, berries. Half of it left? Use up the yogurt.