Tropical Yogurt Bark Recipe By Tasty Recipes

HONEY GRANOLA YOGURT BARK RECIPE BY TASTY

Steps:

• Mix yogurt and honey in a bowl.
• Pour mixture into a baking pan lined with parchment paper. Add desired amount of toppings.
• Freeze 6 hours, or overnight, until frozen solid.
• Break yogurt bark into desired number of pieces.
• Serve cold, or store in a closed container in the freezer.
• Enjoy!

AFTER SCHOOL BERRY YOGURT BARK RECIPE BY TASTY

Steps:

• Line an 8x8 (20x20) baking pan with parchment paper.
• Evenly spread the yogurt over the bottom of the pan. Top with berries.
• Freeze at least 2 hours. Remove from freezer and break into pieces.
• Enjoy!

GREEK YOGURT BARK WITH MANGO & STRAWBERRY RECIPE BY TASTY

Steps:

• Combine Greek yogurt and mango in a food processor and puree until smooth.
• Spread mixture onto a parchment-lined sheet tray into an even ¼ inch (6 mm) layer.
• Top with sliced strawberries, shredded coconut, and lime zest.
• Freeze uncovered until frozen, about two hours.
• Break into pieces and serve immediately. Keep any uneaten bark in freezer.
• Enjoy!

YOGURT BARK

Steps:

• Line two 9-inch rimmed baking sheets with parchment paper.
• Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
• Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

MIXED BERRY YOGURT BARK RECIPE BY TASTY

Steps:

• In a blender, mix fruit until consistency is smooth. Add in yogurt and blend until fully mixed.
• Pour mixture into a baking pan lined with parchment paper. Add desired amount of toppings.
• Freeze for 6 hours, or overnight, until frozen solid.
• Break yogurt bark into desired numbers of pieces.
• Serve cold, or store in a closed container in the freezer.
• Enjoy!

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

TROPICAL GREEK YOGURT BREAKFAST BOWL

Steps:

• Put the guava juice and apricots in a small bowl, and cover. Microwave until the apricots are tender and the juice reduces to a lighter syrup, 1 to 2 minutes. Let cool to room temperature, stirring occasionally to help cool faster.
• Put the yogurt in a cereal bowl. Spoon the apricot-guava compote into the center. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote. Then take a photo!

DARK CHOCOLATE PEANUT BUTTER YOGURT BARK RECIPE BY TASTY

Steps:

• Mix yogurt and honey in a bowl. Slowly mix in cocoa powder until fully incorporated.
• Pour mixture into a baking pan lined with parchment paper. Add desired amount of pretzels and drizzle in peanut butter.
• Freeze for 6 hours, or overnight, until frozen solid.
• Break yogurt bark into desired number of pieces.
• Serve cold, or store in a closed container in the freezer.
• Enjoy!

TROPICAL YOGURT

Steps:

• In a small bowl, combine all ingredients. Chill until serving.