Yogurt Bark

Our dietitians' favourite

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
Yields 6 servings
Snack yogurt bark

Ingredients

  • 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

Preparation

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.

Tips

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 information

Per serving
Energy: 154 Calories
Protein: 8 g
Carbohydrate: 12 g
Fat: 9 g
Fibre: 2.1 g
Sodium: 29 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 72 mg
Magnesium: 21 %
Selenium: 16 %
Vitamin B12: 20 %
Vitamin C: 25 %