Makes 7 servings of 2 pieces
Macros: 81 cal, fat 3g, carbs 8g, protein 5g, fibre 1g
1.5 cups plain full-fat Greek yogurt
2 Tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/2 cup fresh strawberries, sliced
1/2 cup fresh blueberries
2 Tablespoons unsweetened coconut flakes
Line a rimmed baking sheet with parchment paper.
In a medium bowl, stir together yogurt, maple syrup and vanilla until well combined.
Sprinkle with coconut flakes.
Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in
rectangular shape. Scatter the strawberries and blueberries on top.
Sprinkle with coconut flakes
Place in the freezer for about 3 hours or until the yogurt is firm.
Cut or break into about 14 pieces and serve.
Store leftover yogurt bark in a sealed freezer bag for up to 3 months.
I like taking it out and letting it sit for about 3-5 minutes before eating.