Frozen Yogurt Popcorn Bark
Feast your eyes on this colorful 3-ingredient treat! It’s a delectable chill dessert that melts in your mouth while delivering sweet and salty satisfaction.
Ingredients
- 32 ounces 2% vanilla Greek yogurt
- 3 cups popcorn
- ½ cup finely chopped strawberries
- ½ cup blueberries
Instructions
- Line a baking sheet with parchment paper. Add yogurt, the majority of the popcorn, and mix. Add berries (reserving a little of each for later) and spread the mixture on the baking sheet. Garnish with remaining popcorn pieces and chopped berries.
- Place in the freezer for at least 4 hours to set. Remove the baking sheet, break it up into pieces, and transfer to a freezer bag to store (this is a more efficient way to store since the baking sheet takes up so much space). When ready to enjoy, let the pieces rest on the counter for a few minutes to soften ever-so-slightly.
Notes
The yogurt
• Be sure to scrape all the yogurt from the 32-ounce container to spread on your baking sheet – you’ll need it for a nice thick layer. • I like to use 2% reduced-fat, vanilla-flavored Greek yogurt. While a nonfat (0%) Greek yogurt will also work, I find the nonfat varieties become a bit icier and less creamy. • I prefer to buy brands without added sugar, like Oikos PRO vanilla, which is sweetened with Stevia. However, you can also buy plain 2% Greek yogurt and sweeten it up yourself by adding a sugar substitute of choice, or 1/3 cup honey or maple syrup. • If you prefer the sour taste of plain Greek yogurt, there’s no need to buy a flavored brand—stick with the plain. Freezing and storage
• Place in the freezer for at least 3 hours to set. Remove the baking sheet, break it up into pieces, and transfer to a freezer bag to store (this is a more efficient way to store since the baking sheet takes up so much space). Baking sheet
• Here, I use a standard half-sheet (18-by-13 inches) but if you only have a quarter-sheet (13-by-9 inches), simply half the recipe.
• Be sure to scrape all the yogurt from the 32-ounce container to spread on your baking sheet – you’ll need it for a nice thick layer. • I like to use 2% reduced-fat, vanilla-flavored Greek yogurt. While a nonfat (0%) Greek yogurt will also work, I find the nonfat varieties become a bit icier and less creamy. • I prefer to buy brands without added sugar, like Oikos PRO vanilla, which is sweetened with Stevia. However, you can also buy plain 2% Greek yogurt and sweeten it up yourself by adding a sugar substitute of choice, or 1/3 cup honey or maple syrup. • If you prefer the sour taste of plain Greek yogurt, there’s no need to buy a flavored brand—stick with the plain. Freezing and storage
• Place in the freezer for at least 3 hours to set. Remove the baking sheet, break it up into pieces, and transfer to a freezer bag to store (this is a more efficient way to store since the baking sheet takes up so much space). Baking sheet
• Here, I use a standard half-sheet (18-by-13 inches) but if you only have a quarter-sheet (13-by-9 inches), simply half the recipe.
Nutrition Information per serving
Calories: 40Carbohydrates: 5gProtein: 5gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 20mgFiber: 0gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.