Berry Yogurt Bark Snack

# What You Need:

01 - 2 cups plain Greek yogurt (full-fat or low-fat)

02 - 2 tablespoons honey or maple syrup

03 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries), sliced if large

04 - 2 tablespoons granola (gluten-free if needed)

05 - 2 tablespoons chopped nuts (almonds, pistachios, or walnuts; optional)

06 - 1 tablespoon unsweetened shredded coconut (optional)

01 - Line a 9x13 inch baking sheet with parchment paper.

02 - Mix Greek yogurt with honey or maple syrup until smooth.

03 - Evenly spread the yogurt mixture over the lined baking sheet to a thickness of approximately 1/4 inch.

04 - Distribute mixed berries evenly over the yogurt layer.

05 - Sprinkle granola, nuts, and shredded coconut over the berries.

06 - Freeze for at least 2 hours or until the mixture is completely firm.

07 - Remove from freezer and break into bite-sized pieces.

08 - Serve immediately or store in an airtight container in the freezer for up to one month.

01 -

It uses up berries that are just past their prime, so nothing goes to waste.
You can break it into jagged pieces with your hands and feel like a kitchen genius.
It sits in the freezer for weeks, ready whenever you need a two-minute rescue snack.
Kids think it's a treat, adults know it's basically breakfast in disguise.

02 -

Don't skip the parchment paper or you'll spend twenty minutes chiseling frozen yogurt off the pan.
If your yogurt is too runny, it'll freeze into a solid icy block instead of bark, so use thick Greek yogurt every time.
Let the bark sit at room temperature for a minute before breaking it, or it'll shatter into dust instead of satisfying chunks.

03 -

Run a knife under hot water before cutting the bark if you want cleaner edges instead of jagged shards.
Layer the bark pieces between parchment paper in the freezer bag so they don't freeze into one giant clump.
Make a double batch and hide half in the back of the freezer for emergencies.