2.21.18

A Gorgeous snack that’s nearly effortless to make and packed with protein and fiber? Sign us up. We’re swooning for this genius greek yogurt bark recipe by cookbook author and clean cooking queen, Pamela Salzman.

Here, Pamela uses chia jam (get the recipe) in place of sugary old jam or jelly and protein-packed greek yogurt to whip up a healthy snack or dessert you won’t believe is this clean. Keep a stash of this genius greek yogurt bark in the freezer at all times…

Frozen Greek Yogurt Bark + Raspberry-Chia Jam + Rose Petals
Serves 4

Ingredients:

1 ½ cups unsweetened whole-milk Greek yogurt
3 Tbsp grade A maple syrup
¾ tsp pure vanilla extract
pinch sea salt (optional)
¼ cup raspberry-chia jam (recipe here) or other red-fruit preserves, preferably no-sugar added
1 Tbsp edible dried rose petals

For the dark-chocolate drizzle (optional):
½ cup dark chocolate chips or chunks
½ Tbsp unrefined virgin coconut oil

Directions:

Line a rimmed baking sheet with parchment paper.

Combine yogurt, syrup, vanilla and salt in a medium mixing bowl and stir until well combined.

Pour mixture onto prepared baking sheet and spread it into a ½”-thick rectangle or oval.

Dollop the chia jam in ½ tablespoon measurements evenly over the yogurt mixture. Using the tip of a sharp paring knife, swirl the jam around until it covers the entire mixture. Sprinkle all over with rose petals and freeze until firm, about 2 hours. Break into pieces and store in a covered container in the freezer.

The bark should stay good in the freezer for up to 2 weeks.

For the chocolate drizzle (optional):

(You can do this before you freeze the yogurt or after it is frozen.)

Melt the chocolate and coconut oil in a heat-proof bowl set over a pot of simmering water. Drizzle the melted chocolate over the yogurt with a spoon. After the chocolate has hardened (this should happen immediately), break into pieces and store in a covered container in the freezer.



Leave A Comment

  1. This looks SO amazing! Thank you for sharing!

    Blythe | 02.22.2018 | Reply


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