Yeah, it’s another National Foodie Day – this time for Frozen Yogurt. Let me ask you something . . . when you think of Frozen Yogurt, what comes to mind? If you are like me, you think in terms of ice creams or sorbets. But there is more to frozen yogurt.
There are ice cream style cakes that use yogurt instead of traditional ice cream. Yeah, I almost went with that. And Frozen Cheese Cakes, only made with yogurt. I know, good stuff. But I really liked the idea of Yogurt Bark. It’s so pretty. And refreshing. And delicious. So if we are going to celebrate the day, let’s enjoy every last bite!
Nectarine-Berry Yogurt Bark
1 cup Greek Yogurt
1 tablespoon Honey
1/4 cup Mini Dark Chocolate Chips
1 medium Nectarine
1/4 cup Raspberries
1/4 cup Blueberries
Line a 9-inch by 7-inch rimmed baking sheet with parchment paper. Set aside.
Place yogurt and honey into a medium bowl. Whisk mixture until smooth, then fold in the chocolate chips. Pour the yogurt mixture onto the prepared cookie sheet and spread evenly. Set aside.
Dice the nectarine so that the size of the fruits are fairly uniform. Top Yogurt Bark with berries and chopped nectarine.
Cover with plastic wrap and freeze overnight. Break into pieces and serve.