Total: 4 hr 30 min(includes cooling and freezing times)
Active: 20 min
Yield:6 servings
Nutritional Analysis
Per Serving
Calories
105
Total Fat
4 grams
Cholesterol
11 milligrams
Sodium
40 milligrams
Carbohydrates
14 grams
Dietary Fiber
1 grams
Sugar
8 grams
Protein
4 grams
This recipe is sponsored by Quaker. The scrumptious treat when you have a taste for something cold and sweet, this yogurt bark is full of delicious surprises: A bit of raspberry jam swirled into the yogurt base and a crunchy sprinkle of toasted spiced oats and shredded coconut. A colorful topping of sweet and tart strawberries and blueberries is the perfect finishing touch.
Toss together the oats, coconut, cinnamon and nutmeg on a baking sheet. Bake until the oats and coconut are toasted and light golden brown, 4 to 5 minutes. Transfer to a medium bowl to cool, about 10 minutes.
Meanwhile, mix the yogurt with the vanilla and sugar in a medium bowl. Add the raspberry jam to a small bowl and stir in 2 tablespoons of the yogurt mixture.
Line a baking sheet with parchment paper. Pour the remaining plain yogurt mixture onto the parchment and spread it to a thickness of about 1/8 inch. Dollop with the raspberry yogurt, then use a wooden skewer to swirl it throughout. Sprinkle over the oat mixture, then top with the blueberries and strawberries. Freeze until the yogurt is completely hardened, at least 4 hours and up to overnight.
Peel the bark away from the parchment. Break into pieces about 2 inches wide. Store in an airtight container in the freezer for up to 5 days.
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