Tropical Yogurt Bark Recipe By Tasty

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:

• 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!

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:

• Crush the chocolate cookies in a resealable bag and pour into a large bowl. Reserve ¼ cup (25g) of the crushed cookies for topping.
• Pour melted butter into the large bowl and stir until combined.
• Spread out over the bottom of a parchment lined baking sheet, and press down to make a crust. Freeze for 30 minutes.
• Spread Greek yogurt over the hardened cookie crust and top with the reserved crushed cookies. Freeze again for 3 hours or until frozen.
• Remove from baking sheet and break bark apart.
• Enjoy!

Steps:

• Mix yogurt and honey in a bowl. Slowly mix in cocoa powder until fully incorporated.
• Pour mixture into a baking pan lined with parchment paper. Add desired amount of pretzels and drizzle in peanut butter.
• 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:

• Put the guava juice and apricots in a small bowl, and cover. Microwave until the apricots are tender and the juice reduces to a lighter syrup, 1 to 2 minutes. Let cool to room temperature, stirring occasionally to help cool faster.
• Put the yogurt in a cereal bowl. Spoon the apricot-guava compote into the center. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote. Then take a photo!

Steps:

• Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds.