Line a large baking sheet with parchment paper; spray with nonstick cooking spray and set aside.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Looking for a new way to make breakfast and snack time exciting? Try this unique take on frozen yogurt using Greek yogurt, blueberries, and granola.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (32-oz.) vanilla Greek yogurt | ||
| ¼ c. Hy-Vee honey | ||
| ½ c. Hy-Vee oats and honey granola | ||
| ½ c. fresh blueberries | ||
| 3 fresh kiwi, peeled and sliced | ||
| ¼ c. Hy-Vee unsweetened coconut flakes, toasted |
Things To Grab
- Large baking sheet
- Parchment paper
- Hy-Vee nonstick cooking spray
- Airtight container for storage
Directions
In a medium bowl, combine yogurt and honey. Spread mixture on prepared baking sheet.
Sprinkle yogurt with granola, blueberries, kiwis, and toasted coconut. Freeze for about 1 hour or until completely frozen.
Remove bark from freezer and break into pieces. Serve immediately or freeze leftover bark in the freezer in an airtight container for up to 3 weeks.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 5mg
- Sodium: 35mg
- Total Carbohydrates: 21g
- Protein: 8g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 35%
0%
Iron 2%
0%
Calcium 8%