First, line a square cake pan with parchment paper.
Then, pour in the yogurt and use a spatula to evenly spread it out in the pan.
Add the blueberry jam in small spoonfuls to the yogurt. Then, use a fork to gently mix it throughout the yogurt and create swirls of jam.
Next, add on the toppings including the dried strawberries, coconut flakes, and fresh blueberries.
Add the tray of yogurt bark to the freezer for 3+ hours until it is frozen through
Remove the tray from the freezer and use a knife to cut into 9-12 evenly sized squares. Then, serve and enjoy while still cold!
- If using unsweetened yogurt, I recommend adding 2 Tablespoons agave or maple syrup to the yogurt before spreading out. The yogurt I used was already sweetened so I did not add any sweetener.
- Yogurt bark can be sliced and stored in a freezer-safe bag in the freezer for up to 1 month.
- Feel free to add any additional toppings such as granola or nut butter to the yogurt bark before freezing.
- All of the toppings are optional and can easily be swapped out. Blueberries can be substituted with any fresh fruit. Any flavor jam works. Dried coconut flakes can be substituted for nuts. Jam can be substituted for a nut butter.
Serving: 1slice | Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 11mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg