Want a cold and creamy treat? Try Frozen Yogurt Bark with Blueberries and Almonds or come up with your own combination of add-ins.
I love ice cream, especially during the summer. There’s nothing better than a cold, creamy treat when it’s hot outside. Swapping the ice cream for homemade frozen yogurt bark will result in a more diabetic-friendly treat.
My husband just returned from a month-long trip to Asia. While he was gone, I mixed up some of this frozen yogurt bark and put it in the freezer. I was so busy with projects while he was away (hello, new furniture and fabulous bathtub) that I completely forgot about the yogurt bark.
He hadn’t been home for an hour when he asked: “Can I have some of the purple stuff that’s in the freezer?” Before I knew it, half of the pan had disappeared. His trick for removing the yogurt bark from the pan: Set the pan in a shallow baking dish containing about an inch of warm water until it releases.
I hope you enjoy this frozen yogurt bark as much as my husband did. If you like frozen treats, check out Chocolate-Dipped Bananas.
Frozen Yogurt Bark with Blueberries and Almonds
Craving ice cream? Try frozen yogurt bark with blueberries and almonds instead.
- 2 cups plain low-fat Greek yogurt
- 1/2 cup frozen wild blueberries
- 1/4 cup slivered almonds
- 1 tablespoon honey
Line an 8- x 8-inch freezer-safe baking dish with parchment paper.
In a large bowl, combine the yogurt, blueberries, almonds, and honey.
Spread the yogurt mixture in prepared dish. Freeze until hard, about 3 hours.
Let sit at room temperature for 5 minutes or so to soften. Remove the frozen yogurt from the pan, peel off the parchment, and break into pieces. Serve immediately or return to freezer.
Do not thaw the blueberries before using.
If you'd like your frozen yogurt bark to be a bit sweeter, feel free to use vanilla yogurt or add a bit more honey. Doing this will add to your carb count, however.
Customize this recipe with your own add-ins. Try another fruit and/or a different type of nut.