It doesn’t get very cold during the Winter months in my area!! The temperatures over the last few weeks have fluctuated from humid and warm in the upper 70’s to a bit chilly in the upper 50’s. It’s not out of the question to have a frozen treat. This Frozen Yogurt Bark is not only a healthy snack, but it also hits the spot on those warmer days. of Winter.
Ingredients
1 (32 oz.) container plain yogurt (or any flavor yogurt of your choosing)
4 tsp. vanilla extract (if you use flavored yogurt, you can skip this ingredient)
1 heaping spoonful of monk fruit sweetener or more to taste ( if you are using yogurt that is already sweetened, you may skip this ingredient)
1 handful of shelled pistachios
1 handful slivered almonds
1 handful of pecans
1 handful of toasted coconut (sweetened or unsweetened)
1/2 cup semi-sweet chocolate chips (I used Lily’s brand)
Instructions
In a medium-sized bowl, combine the container of yogurt and the vanilla extract. Stir until well combined.
Add the monk fruit powdered sweetener. If you are using a pre-sweetened yogurt, you do not need to add the monk fruit sweetener. If you are using plain yogurt, you will definitely need to sweeten it. You can use any kind of artificial sweetener that floats your boat. Monk fruit sweetener is more keto-friendly, so that is what I used today. Personally, I don’t think that monk fruit sweetener is very sweet, so I tend to use a LOT of it. Make sure you taste the yogurt once everything is mixed together. You can add more sweetener or vanilla to your taste.
Stir in the nuts and coconut. You can use any kind of nuts that you like. (Don’t mind the salad in the background. I was multi-tasking the yogurt and lunch. Lunch required some nuts, too.)
On a large cookie sheet, measure out a sheet of parchment paper to fit. Spread the yogurt mixture on the parchment paper. Top with chocolate chips and more toasted coconut. Any type of fruit would also be a nice, refreshing topping.
Place in the freezer for at least 4 hours. Overnight is even better. You want the bark to be rock-hard. Remove from the freezer. Lift the bark out of the cookie sheet by grabbing the sides of the parchment paper. Cut the bark into very large sections. You must work quickly because the yogurt will begin to melt just like ice cream would. Store in a resealable plastic bag in the freezer. Enjoy!!
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