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
- 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.