Both refreshing and crispy, these yogurt barks are perfect for the summer. In addition, they are easy to make and allow us to serve yogurt in a new way!
- Prep: 10 min
- Freezing: 2 h
- 3/4 cup (175 mL) frozen mango cubes, thawed
- 3 tbsp (45 mL) water
- 1 1/2 cups (375 mL) vanilla Greek yogurt
- 6 - 8 large strawberries, diced
- 1 handful of pumpkin seeds
- 1 handful of unsweetened coconut flakes
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When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Mix together the mango cubes and water. With an immersion blender, purée until smooth and evenly combined.
Line a baking sheet with parchment paper.
Spread the yogurt in a layer approximately 0.5 in (1 cm) thick.
Pour the mango purée over the yogurt. With the tip of a knife, marble the mixture using circular motions.
Sprinkle with toppings: strawberries, pumpkin seeds and coconut flakes.
Place in freezer until the yogurt is completely frozen, or about 2 hours.
Break the bark into pieces. Enjoy.
*The bark can be stored in the freezer.
For a more decadent version, opt for yogurt with a higher fat content. You can also vary the yogurt flavour and toppings. Get creative—the possibilities are endless! Nuts, seeds, fruit, pieces of dark chocolate and dried fruit, for example, all go great with yogurt.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 72 mg|
|Vitamin B12:||20 %|
|Vitamin C:||25 %|