FROZEN YOGURT BARK
Steps:
- Line a rimmed baking quarter sheet with wax or parchment paper.
- Pour the yogurt into the baking dish and spread evenly on the prepared baking sheet so that it fills the shape.
- Top with the strawberries, blueberries and granola.
- Place in the freezer until the yogurt is firm, about 3 hours.
- Cut into 12-15 pieces, and enjoy cold.
- Store leftovers in the freezer.
Nutrition Facts : Calories 52 kcal, Carbohydrate 6 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 21 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
FROZEN YOGURT BARK
Provided by Ree Drummond : Food Network
Time 4h35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment paper or wax paper and set aside.
- Toast the flaked coconut in a dry nonstick skillet over medium-high heat, shaking the pan frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Remove from the heat and allow to cool.
- Add the sunflower seeds to the same skillet and toast, stirring constantly, until they are golden brown, 2 to 3 minutes. Remove and let cool.
- Add the yogurt to a bowl, then add the honey and mix together. Spoon half on each of the lined baking sheets and spread out with a spatula.
- Place the strawberry preserves in a piping bag, snip off the end and pipe evenly over the of yogurt. Repeat with the blackberry preserves.
- Evenly sprinkle half of the strawberries, blackberries, coconut and sunflower seeds over each pan. Tap the pans on the countertop to ensure that the fruit and nuts settle into the yogurt.
- Place in the freezer, uncovered, until set, at least 4 hours.
- Remove from the freezer, peel off the paper and break into random pieces. Transfer to an airtight container and keep frozen until ready to eat.
FROZEN YOGURT BARK
I never -- and I mean, never -- get sick of eating ice cream and frozen yogurt, but it sure is fun to mix it up once in a while. When I was a kid, I loved the places where you got to pick your ice cream base and then add any mix-ins you wanted. This recipe is similar but uses Greek yogurt for the base instead. If you've never made frozen yogurt bark before now is the time to do it!
Provided by Catherine McCord
Categories dessert
Time 8h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir together the yogurt, honey and vanilla in a medium bowl. Spread onto a parchment-lined baking sheet in an even layer and sprinkle with your desired toppings.
- Freeze overnight, then break the bark into pieces and serve.
STRAWBERRY FROZEN YOGURT
Provided by Patrick and Gina Neely : Food Network
Time P1DT5h30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.
- Add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and toss. Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour.
- Add the strawberries with their juices to a food processor. Pulse the berries, and then add the vanilla beans seeds and yogurt. Continue to blend until smooth.
- Place in the refrigerator to chill for 1 hour.
- Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
- Place in the freezer for several hours until hard enough to scoop.
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