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!

Steps:

• In a blender, mix fruit until consistency is smooth. Add in yogurt and blend until fully mixed.
• Pour mixture onto 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 number of pieces.
• Serve cold, or store in a closed container in the freezer.
• Enjoy!

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!

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.

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!

Steps:

• Combine ingredients into a food processor or high-speed blender, process until consistently pink and completely smooth.
• Pour into a pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

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!