Recipe Frozen Grapes & Granola Yogurt Bark

TastyReuben

Nosh 'n' Splosh
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Frozen Grapes & Granola Yogurt Bark
Makes 8 servings

Ingredients
2 cups plain Greek yogurt, preferably whole-milk
1/4 cup sweetener, such as brown sugar, honey, or maple syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup quartered seedless grapes
3/4 cup granola

Directions
Line a rimmed baking sheet with parchment paper; set aside. (Make sure it fits in your freezer, otherwise line 2 large plates instead.)

Place the yogurt, sweetener, vanilla, and salt in a medium bowl and whisk to combine. Pour onto the baking sheet and use a rubber spatula to spread into an even layer about 1/2-inch thick (it will not reach to the edges of the baking sheet). Scatter the grapes and granola evenly over the yogurt.

Freeze uncovered until solid, about 4 hours. Pick up the bark by grasping the parchment and lifting it up and onto a cutting board. Cut or break into irregular pieces and serve immediately, or keep frozen in an airtight container or freezer zip-top bag.

Recipe courtesy of The Kitchn


 
Frozen Grapes & Granola Yogurt Bark
Makes 8 servings

Ingredients
2 cups plain Greek yogurt, preferably whole-milk
1/4 cup sweetener, such as brown sugar, honey, or maple syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup quartered seedless grapes
3/4 cup granola

Directions
Line a rimmed baking sheet with parchment paper; set aside. (Make sure it fits in your freezer, otherwise line 2 large plates instead.)

Place the yogurt, sweetener, vanilla, and salt in a medium bowl and whisk to combine. Pour onto the baking sheet and use a rubber spatula to spread into an even layer about 1/2-inch thick (it will not reach to the edges of the baking sheet). Scatter the grapes and granola evenly over the yogurt.

Freeze uncovered until solid, about 4 hours. Pick up the bark by grasping the parchment and lifting it up and onto a cutting board. Cut or break into irregular pieces and serve immediately, or keep frozen in an airtight container or freezer zip-top bag.

Recipe courtesy of The Kitchn


That looks really interesting. Could be a great breakfast on a hot morning (she says heading into winter). And easy to veganise and carry the fruit etc...
 
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