Raspberry Frozen Yogurt Bark

Cool, creamy, tart and sweet, this raspberry bark is the perfect summer treat!

Difficulty

Beginner

Yield

Serves 4-6

Ingredients

2 cups plain greek yogurt4 tablespoons maple syrup, honey or other sweetener of choice1/2 teaspoon vanilla extract1 cup raspberries1 tablespoon sugar2 tablespoons roasted sunflower seeds, roughly chopped

Equipment

Cutting boardParing knifeMeasuring cupsMeasuring spoonsTwo large mixing bowlsBowls of various sizes for ingredientsSpatulaSpoonForkBaking sheet lined with parchment paperDish towel

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the yogurt, sweetener, vanilla, raspberries, sugar and sunflower seeds.

Roughly chop the sunflower seeds.

In a large bowl stir together the yogurt, sweetener and vanilla until well combined.

In a separate bowl mix half of the raspberries and the sugar and mash together with a fork. The raspberries should have a jammy consistency.

Pour the yogurt mixture onto the parchment paper lined baking sheet and spread out evenly so that it is about 0.5 centimeter thick.

Using a spoon, dot the jammy raspberries all over the yogurt and swirl it in.

Press the remaining raspberries into the yogurt all over the surface.

Sprinkle over the sunflower seeds and place into the freezer to chill and set for at least 3 hours.

Break the bark into shards and serve.