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Pomegranate Yogurt Bark

Makes 9 servings

Macros: 29cal, fat 1g, carbs 2g, fibre 0, protein 3g


1 cup Plain Greek Yogurt

1/3 cup Pomegranate Seeds

1 Tbsp Pumpkin Seeds


Line a baking sheet with parchment paper, wax paper or a silicone mat.

Spread the yogurt evenly onto the lined baking sheet, about 1/4-inch think. Sprinkle the pomegranate and pumpkin seeds overtop.

Place in the freezer until very firm, about 2 hours. Slice or break apart into pieces.

Leftovers: Keep frozen in an airtight container or freezer bag for up to two months. Line with parchment paper between the pieces if needed.

Servings Size: Each serving equals approximately one 3 x 2.5" piece.

Dairy-Free: Use coconut yogurt instead.

More Flavour: Add vanilla extract and your sweetener of choice.

Additional Toppings: Add in strawberry slices, blueberries, crushed pistachios, sliced

almonds, hemp seeds, shredded coconut or chocolate chips.







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