Ingredients
Scale
2 cups Non-dairy Greek Style “unsweetened” yogurt (I like Kite Hill/So Delicious Coconut) or Full Fat Greek style Dairy Yogurt
1/2 tsp Vanilla Extract
1/4 tsp Fresh Lemon Juice
Pinch Sea Salt
Optional Sweeteners:
- For no sugar you can do a couple liquid drops of monkfruit or Stevia (taste for sweetness level before adding more)
- Or
- 2 Tbsp Raw Honey or Maple Syrup
Add in’s:
Fresh blueberries
Fresh strawberries
Fresh raspberries
Fresh pomegranate seeds
Raw or toasted nuts (Walnuts or Pecans are a great option)
I love pomegranate seeds and toasted pecans or walnuts
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl combine yogurt, sweetener, vanilla, lemon juice and salt. Stir to combine.
- Add your fresh fruit and nuts to the bowl. NOTE: Make sure your fruit is washed and dried completely (you don’t want extra water in the bark).
- Transfer to the baking sheet and spread around for even thickness.
- Freeze for 2-3 hours or until firm.
- Break into pieces and store in a glass container (in freezer) with baking paper in between pieces (so they don’t stick).
