Recipe courtesy of Kardea Brown
Frozen Yogurt Bark with Strawberry-Balsamic Jam
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- Level: Easy
- Total: 4 hr 35 min (includes freezing time)
- Active: 30 min
- Yield: 8 to 12 servings (2 cups jam)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 195
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 7 g
- Cholesterol
- 11 mg
- Sodium
- 42 mg
What I love about my Strawberry-Balsamic Jam is how versatile it is. Sure, you can spread it on toast or use it as a cake filling. I thought I'd do something a little different here and make a healthy-ish frozen treat to keep on hand for when I get a sweet tooth.
- Level: Easy
- Total: 4 hr 35 min (includes freezing time)
- Active: 30 min
- Yield: 8 to 12 servings (2 cups jam)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 195
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 7 g
- Cholesterol
- 11 mg
- Sodium
- 42 mg
Ingredients
Strawberry-Balsamic Jam:
Frozen Yogurt Bark:
Directions
- 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.
Cook’s Note
If you want to make just the jam, transfer it to two 8-ounces jars after cooled. Store in the refrigerator for up to 30 days.
