Frozen Yogurt Bark With Strawberry Balsamic Jam Recipes

STRAWBERRY FROZEN YOGURT

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.

STRAWBERRY FROZEN YOGURT SHAKES

Steps:

• Put the sliced strawberries, honey and vanilla in a blender and add enough water to blend to a smooth consistency (about 3 tablespoons). Pour the strawberry sauce into a small pitcher or bowl and set aside.
• Add the frozen yogurt and milk to the blender and blend until smooth. Pour some strawberry sauce into two tall glasses. Add the milkshake mixture and top with the whole strawberries, marshmallows and more strawberry sauce. Serve immediately.

FROZEN YOGURT BARK

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.

FROZEN YOGURT BARK

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 HALLOWEEN YOGURT BARK

Steps:

• Mix 2 cups plain Greek yogurt with 1/4 cup honey and 1 teaspoon vanilla extract, then spread on a parchment-lined baking sheet until it's about 1/4 inch thick. Top with black sesame seeds, chocolate-covered sunflower seeds or mini chocolate chips and chopped candied orange peel. Freeze until firm, then break into pieces.

STRAWBERRY FROZEN YOGURT BARK

Steps:

• Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together yogurt, honey, and vanilla extract until well combined.
• Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in a rectangular shape. Swirl in the jelly and scatter the toppings.
• Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve. Store leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating.