We have accumulated so much snow in the last two days if feels as though winter is trying to catch up for being so mild. While I love fresh snow – I typically get cabin fever this time of the year and fall into a poor mood. Two things usually give me a pick-me-up during this time of the year: cleaning and eating fresh produce. This yogurt bark makes for a quick, healthier sweet treat.
Does the type of yogurt you use matter? Yes! You need to use the yogurt that works best for your diet. Regular yogurt packs more calcium and typically has fewer calories. Greek yogurt contains less sugar, but contains more protein. I used Greek yogurt because it has a creamier texture; however, both kinds contain a healthy amount of probiotics that support digestion and weight loss.
I love the blackberry and peach flavors together – this recipe also includes my own homemade blackberry jam. The flavor combination reminds me of hot sunny days in August. You can try experimenting with other flavors and toppings (another great combination is vanilla yogurt with strawberries, lemon zest and crushed graham crackers). other toppings to consider are:
- Caramel sauce
- Chocolate chips
- Citrus zest
- Coconut flakes
- Dried fruit
- Crushed graham crackers or cookies
- Fresh fruit slices
- Peanut butter (or your favorite nut butter)
When you put the pan in the freezer make sure it is level so the yogurt doesn’t shift. It takes about four hours to freeze; however, the longer you let it sit the easier it is to cut. When I’m ready to cut I run my knife under hot water, pull the bark out of the freezer and then cut. You can break this up with your hands (I’m extremely sensitive to cold so I much prefer cutting the bark with a knife). This does melt quickly – you will want to store in an airtight container and take a piece or two out at a time to enjoy!
- 32 ounces peach Greek yogurt
- 1/3 cup blackberry jam
- 6 ounces blackberries – halved
- Line a baking pan with parchment paper and spread yogurt evenly over top (you want it to be about a quarter inch thick).
- Spoon jelly into small piles on top of the yogurt and gently swirl jelly into the yogurt.
- Evenly sprinkle the blackberries over top.
- Freeze for at least four hours.
- Cut yogurt bark into bite sized squares (2 inch by 2 inch is a manageable size for kiddos).
- Store in an airtight container in the freezer and take out pieces when you want to enjoy!