Yogurt Fruit Bars Recipes

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.

FRESH FRUIT AND YOGURT ICE POPS

Steps:

• Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
• Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
• Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

YOGURT FRUIT BARS

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix all dry ingredients. Add dried fruits and walnuts.
• In a medium bowl, combine yogurt, egg, apple juice concentrate, and oil.
• Make a well in the center of the dry ingredients and add the wet ingredients until blended.
• Coat a 9 X 13 inch pan with vegetable spray, spread batter in pan.
• Bake 45-50 minutes or until done. Cool 10 minutes before slicing.
• Slice into 8 servings. Freeze in individual portions if desired.

YOGURT FRUIT BARK

Steps:

• Line a quarter-sheet pan with parchment paper. Set aside.
• In a small bowl whisk together yogurt and maple syrup.
• Spread mixture onto prepared sheet pan.
• Top with fruit and granola and freeze at least 4 hours, preferably overnight.
• Break and serve. Freeze leftovers.