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.







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