Blueberry Pomegranate Greek Yogurt Bark
Ingredients:
- 1 Tbsp. coconut water
- 3 cups Greek yogurt
- 2-3 Tbsps. honey (If you want it a little sweeter, use 3 Tbsps.)
- 1/2 cup frozen pomegranate seeds
- 1/2 cup frozen blueberries
Directions:
- Using a blender or food processor, add 1/4 cup blueberries and 1 Tbsp. coconut water. Blend until smooth, set aside.
- Line a tray with parchment paper. In a bowl, mix the honey into the Greek yogurt. Pout the Greek yogurt onto the tray and spread it out in an even layer.
- Drizzle the blueberry puree you just made, over the tray of Greek yogurt to make the swirl design.
- Sprinkle the blueberries and pomegranate seeds over the tray, fill in any blank spots.
- Freeze for 5-6 hours, or until the middle is set.
- Remove and use a sharp knife to slice into squares or use the base of the knife to crack it into bark pieces.
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