Description
A refreshing frozen dessert made with Greek yogurt, strawberries, and a touch of sweetness, perfect for warm days.
Ingredients
Scale
- 2 cups (16 fl oz / 480 ml) plain Greek yogurt
- 2 to 4 tablespoons (30 to 60 ml) maple syrup, optional
- 1 teaspoon (5 ml) pure vanilla extract
- ⅓ to ½ cup (100 to 150 g) strawberry jam
- 2 teaspoons (10 ml) fresh lemon juice
- ½ to 1 cup (75 to 150 g) fresh strawberries, thinly sliced
- ¼ to ½ cup (30 to 60 g) graham cracker crumbs or vanilla wafers
- 2 ounces (56 g) white chocolate, melted, optional
Instructions
- Step 1: In a medium bowl, combine 2 cups of plain Greek yogurt with 2 to 4 tablespoons of maple syrup (optional) and 1 teaspoon of pure vanilla extract. Whisk vigorously for about 30 seconds to ensure a smooth, even consistency. If lumps appear, continue whisking an additional 30 seconds.
- Step 2: Line a baking sheet with parchment paper, ensuring the paper extends over the edges to facilitate lifting the yogurt bark later.
- Step 3: Pour the yogurt mixture onto the prepared baking sheet. Using a spatula, spread it into a thin, uniform layer about ¼ inch (6 mm) thick. Consistent thickness ensures even freezing and a crunchy texture.
- Step 4: In a small bowl, mix ⅓ to ½ cup of strawberry jam with 2 teaspoons of fresh lemon juice until smooth and pourable. If the jam is too thick, add lemon juice 1 teaspoon at a time to achieve this consistency.
- Step 5: Spoon dollops of the jam mixture evenly over the surface of the yogurt layer.
- Step 6: Using a toothpick or the back of a spoon, gently swirl the jam into the yogurt, creating a marbled effect. Avoid over-mixing to maintain distinct lines.
- Step 7: Scatter ½ to 1 cup of thinly sliced fresh strawberries evenly over the swirled yogurt surface.
- Step 8: Lightly sprinkle ¼ to ½ cup of graham cracker crumbs or vanilla wafers over the strawberries for added crunch. Use gluten-free alternatives if desired.
- Step 9: Drizzle 2 ounces of melted white chocolate over the bark’s surface. Allow the melted chocolate to cool slightly for about 3 minutes before drizzling to avoid melting the yogurt.
- Step 10: Place the baking sheet in the freezer. Freeze for at least 3 hours or until completely firm. Checking at two hours for partial firmness can be helpful.
- Step 11: Carefully take the bark out of the freezer. Let it sit at room temperature briefly if too hard to handle.
- Step 12: Lift the bark from the parchment paper. Break it into desired-sized pieces by hand or slice with a warm, dry knife dipped in hot water and wiped clean for a clean cut.
- Step 13: Serve immediately as a refreshing treat, garnished with fresh mint and additional strawberry slices if desired. For storage, place bark pieces in an airtight container or wrap in plastic wrap and freeze for up to 1 month.
Notes
- Room Temperature: Not suitable. Keep chilled or frozen to maintain texture and safety.
- Refrigeration: Store in an airtight container for up to 2 days to avoid sogginess. Consume promptly.
- Freezing: Wrap bark pieces in plastic wrap and place in a freezer container or bag. Keep frozen up to 1 month. Thaw in fridge before serving.
- If yogurt mixture appears lumpy, whisk vigorously for an additional 30 seconds to achieve smoothness before spreading.
- Add lemon juice 1 teaspoon at a time to jam if it’s too thick to swirl properly.
- Ensure yogurt mixture is spread evenly at about ¼ inch thickness for uniform freezing.
- If bark is soft after 3 hours, freeze for an additional 30 minutes, then check firmness again.
- Let melted chocolate cool about 3 minutes before drizzling to avoid melting yogurt base.
- Use a warm, dry knife dipped in warm water and dried between cuts to slice bark cleanly.
Nutrition
- Serving Size: 1 piece
- Calories: Not explicitly provided
- Sugar: Low sugar (maple syrup optional, can be omitted)
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified