Frozen Yogurt Strawberry Bak Recipes

FROZEN YOGURT STRAWBERRY BAK

Steps:

• Line a 9 1/2 x 13 inch rimmed baking sheet with parchment paper.
• Add 2 cups of the strawberries, yogurt and coconut butter to a large bowl and stir to combine.
• Pour the mixture onto the baking sheet and spread into an even layer.
• Sprinkle the remaining strawberries on top and drizzle the honey over top and (optional). Freeze for 8 hours minimum.
• To serve, break apart a piece of the bark and enjoy!

STRAWBERRY FROZEN YOGURT

Steps:

• Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
• In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
• Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.

STRAWBERRY FROZEN YOGURT BARK

Steps:

• Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together yogurt, honey, and vanilla extract until well combined.
• Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in a rectangular shape. Swirl in the jelly and scatter the toppings.
• Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve. Store leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating.

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.