Red white and blue frozen yogurt bark is perfect for summer holidays and barbecues. Made with raspberries, blueberries and white chocolate chips!
Have I talked about my sweet tooth before? I’m sure I have. It’s bad, like, “EAT ALL OF THE COOKIES” Cookie Monster bad.
I try to contain myself (that’s what I tell myself at least.) I don’t buy sweets, candy, ice cream, cakes, cupcakes… I could go on and on about all of the things I don’t buy. I avoid certain aisles when grocery shopping like the plague because put a bag of gummy bears in front of me and it will be gone quick.
As you can imagine, I have a love/hate relationship with my dentist.
My will power gets seriously challenged when I make desserts for this blog. It is inevitable and tends to come in waves – I have been known to make 6-7 dozen cupcakes in a week and then not make a dessert again for a month.
I have been trying to steer myself away from sweets that are heavy on the sugar and heavy cream which as you can imagine, is difficult.
This red white and blue frozen yogurt bark is my first delicious attempt.
[irp posts=”10375″ name=”Red White and Blue Cheesecake Parfait Recipe”]
Red White and Blue Frozen Yogurt Bark
This week I found the perfect time to make this very patriotic frozen yogurt bark. I mixed it up, put it in the fridge, and then started on a delicious french onion soup recipe from the Kitchn. It took about 3 hours to make, which just happens to be the perfect amount of time for frozen yogurt bark to set in the freezer.
My recipe for this dessert bark uses fresh raspberries and blueberries, white chocolate chips and a delicious mixture of yogurt and honey. Honey, as you may have guessed, is my favorite sweetener.
You can of course substitute Greek yogurt – that was my original intent and I picked up the wrong kind at the store. I liked the combination so much that I decided not to change it. Greek yogurt is more tart and a little thicker – I cannot guarantee you won’t need to add more sweetener. If it comes out a little too sour, sprinkle some honey on top and that should help.
Because the yogurt is literally frozen, this may be best eaten with a piece of parchment paper wrapped around it, or a wet nap handy. We also have gone the bowl/fork/knife route and had cleaner hands.
- 3 cups fat free yogurt
- 1/2 cup honey
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- In a medium bowl, combine the yogurt and honey until well combined. Using a spatula, fold in the white chocolate chips.
- Line a cookie sheet with foil or parchment paper. Pour the yogurt mixture evenly over the cookie sheet, smoothing with your spatula. Evenly distribute the raspberries and blueberries over the top of the yogurt mixture.
- Put in the freezer and chill for at least 2 hours. Break into large pieces to serve. Serve cold and keep in freezer or on ice.
|Amount Per Serving||As Served|
|Calories 252 Calories from fat 40|
|% Daily Value|
|Total Fat 4||6%|
|Saturated Fat 2||10%|
|Dietary Fiber 3||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|
Looking for more fun dessert recipes? Try this recipe for white chocolate covered blueberries
or my fun take on berry compote!