This bark is quick, simple and will leave you wondering how it all disappeared so fast. What’s better than a tempting treat that you can snack on while knowing it’s so good for you? Nothing! The best part about this bark is how creative you can get with your toppings! Dress it up or dress it down. This recipe will allow you to experiment with so many combinations; you can’t go wrong. Start with whichever fruits are in-season for you for some inspiration, then build around those great fresh flavors.
Ingredients
Plain greek yogurt – You can use regular yogurt, or any flavor of your choice. If you use a sweetened type, cut down on the honey or take it out completely. Honey – Use a less viscous, pourable type to make it easier to stir into the yogurt. Bittersweet chocolate – Milk, white, or any type of chocolate you like best will work too, or simply skip it, though I must say that the chocolate is my favorite part of it. Pecans – I chopped mine but you can leave them whole. Berries – I used strawberries, blackberries, and raspberries. Use any of your favorite in-season berries.
What Else Can I Put On My Bark?
The options are endless for making a great yogurt bark! Depending on what you’re craving, or what types of fruit are in season, you can make a different flavor of bark every time.
Mango Peaches Kiwi Cherries Dried fruit Jam, swirled in like the chocolate Maple syrup Macadamia nuts, walnuts, almonds, cashews Granola
How to Make Yogurt Bark
How to Store Leftovers
Store the pieces in an airtight container in the freezer and they’ll last 2 months. Make sure to store them right after breaking them up, or they will stick and freeze together. Take out a few pieces at a time to enjoy them. If you store this in the fridge, it will thaw back into a yogurt-consistency. While that will still taste delicious with all those berries mixed in, it will no longer be bark!
Did You Love This Recipe? Try These!
Lemon Blueberry Yogurt Loaf Strawberry Tiramisu Trifle Acai Bowl Mini Blueberry Galettes Nutella Barry Crepes Bakery Style Blueberry Muffins Lemon Thumbprint Cookies
