Frozen Yogurt Bark with Strawberry-Balsamic Jam
- Level: Easy
- Yield: 8 to 12 servings (2 cups jam)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 195
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 29
- Protein
- 7
- Cholesterol
- 11
- Sodium
- 42
- Total: 4 hr 35 min (includes freezing time)
- Active: 30 min
Ingredients
Strawberry-Balsamic Jam:
2 pounds very ripe strawberries, washed, stemmed and halved
1 cup sugar
1 tablespoon balsamic vinegar
1 teaspoon vanilla extract
Zest from 1/2 lemon plus 1 teaspoon lemon juice
Frozen Yogurt Bark:
3 cups vanilla-flavored Greek yogurt
1/2 cup blueberries
1/2 cup raspberries
1/2 cup sliced strawberries
Dark chocolate shavings, for garnish
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.