Lightly sweetened velvety Greek yogurt is studded with a crunchy topping reminiscent of trail mix and then frozen so you can break it into chunks just like chocolate bark (but healthier!). Crisp, creamy, and barely sweet, this colourful and whimsical snack (or healthy dessert) is perfect for kids and adults alike and sure to become a summer staple. For the creamiest bark possible, with fewer ice crystals, avoid using fat-free yogurt.
Acting as a blank canvas, this yogurt bark can take on any flavour profiles you fancy. Choose to use whatever nuts and dried fruit you please. Sun-splashed fresh berries also work as a topping, and you can swap out the honey for maple syrup.
Trail Mix Yogurt Bark
Ingredients
- 2 cups (500 mL) plain 2% or whole milk Greek yogurt
- 2 Tbsp (30 mL) honey
- 2 tsp (10 mL) pure vanilla extract
- Zest of 1 medium orange
- 1/3 cup (80 mL) dried tart cherries
- 1/3 cup (80 mL) roughly chopped unsalted roasted almonds
- 1/3 cup (80 mL) coconut flakes
- 1/4 cup (60 mL) mini dark chocolate chips
Nutrition
Per serving:
- calories166
- protein7g
- fat8g
- saturated fat4g
- trans fat0g
- carbohydrates18g
- sugars14g
- fibre2g
- sodium38mg
Directions
01
In large bowl, stir together yogurt, honey, vanilla, orange zest, and a pinch of salt. Line baking sheet with parchment paper or silicone baking mat. Spread out yogurt mixture into 12 x 6 in (30 x 15 cm) rectangle about 1/2 in (1.25 cm) thick. Sprinkle on dried cherries, almonds, coconut flakes, and chocolate chips and press down gently to help them adhere.
02
Place sheet in freezer until frozen solid, about 3 hours. Break bark into desired-sized pieces and store in airtight container in freezer.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
