Frozen Yogurt and Oat Bark
- Level: Easy
- 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
- Total: 4 hr 30 min (includes cooling and freezing times)
- Active: 20 min
Ingredients
1/2 cup old fashioned rolled oats, such as Old Fashioned Quaker® Oats
1 tablespoon unsweetened shredded coconut
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups plain yogurt
1 teaspoon pure vanilla extract
1/4 teaspoon sugar
1 tablespoon seedless raspberry jam
1/2 cup blueberries
4 medium strawberries, thinly sliced (about 1/2 cup)
Directions
Special equipment:
a wooden skewer or toothpick- Preheat the oven to 425 degrees F.
- 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.