For a truly decadent dessert you don’t have to feel guilty about indulging in, this frozen yogurt bark is a must try. While the yogurt bark will need several hours to freeze, it’s super simple to make and has only three ingredients – Cabot Lowfat Greek Yogurt, fresh raspberries and dark chocolate. Make a batch and keep it on hand for a daily treat. Try it out and then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!
Begin by spreading Cabot Lowfat Vanilla Bean Greek on a cookie sheet lined with parchment paper. Then top the yogurt with the fresh raspberries (cut in half) and shaved or roughly cut pieces of 70% dark chocolate (we highly recommend Divine Chocolate). Freeze for about 6 to 7 hours (or overnight) and break into pieces when ready to serve. If you leave it to freeze overnight, you can go ahead and have some with breakfast. We won’t tell!
Feel free to experiment with other topping variations the next time you make a batch of frozen yogurt bark. Dark chocolate with fresh mango and shaved coconut is another favorite topping combination!
For another delicious, refreshing dessert made with Greek yogurt, try our Peach-Mango Frozen Yogurt! Cabot is a co-operative of over 800 farm families who continuously strive to produce the best cheddar cheese and dairy products around. If you love this frozen yogurt bark as much as we do, we’d really appreciate it if you could rate and review the recipe when you have the chance!
2 cups Cabot Lowfat Vanilla Bean Greek , Triple Cream Vanilla Bean Greek Yogurt, or Triple Cream Chocolate Mousse Yogurt (see note below)
½ cup fresh raspberries, cut in half
¼ cup shaved or roughly cut ¼ inch pieces of Divine 70% Dark Chocolate
Get the ingredients you need at a convenient nearby location.
Prep: 15 mins | Total: 6 hrs 15 mins
SPREAD the yogurt on a cookie sheet that is lined with parchment paper. It doesn’t have to cover the entire sheet and should be about ¼ inch thick.
TOP the yogurt with the raspberries then chocolate. Try other topping variations like Dark Chocolate with Almonds or Dark Chocolate with Mango and Coconut (shaved or cut into roughly ¼ pieces works best)
FREEZE for 6 to 7 hours or overnight. When ready to serve, break into pieces and enjoy!
NOTE: For a chocolatey version of this recipe substitute an equal amount of Cabot Triple Cream Chocolate Mousse Yogurt for the Lowfat Vanilla Bean Yogurt. Just mix ¼ cup sugar into the Chocolate Mousse Yogurt before spreading onto the cookie sheet.
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