Yogurt Bark Base
- 2 cup Whole-milk Greek yogurt
- 2 tbsp Pure Maple Syrup or Honey
- 1 tsp Pure Vanilla Extract
Natural Color Swirls
- 2 oz Pureed Blueberries - "Potion Purple"
- 2 tbsp Pure Canned Pumpkin Puree - "Pumpkin Orange"
- 2 tsp Strawberry or Raspberry Freeze-dried Powder - "Blood Red"
Festive Toppings
- 0.25 cup Freeze-dried Strawberries or Raspberries, crumbled
- 2 tbsp Raw Pumpkin Seeds (pepitas)
- 2 tbsp Unsweetened Shredded Coconut
- 1 tbsp Mini Dark Chocolate Chips
Directions
- Line an 8×12-inch rimmed baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the plain Greek yogurt, maple syrup (or honey) and vanilla extract until smooth. (Note: Do not serve honey to children under 1 year of age)
- Spoon ½ cup of the yogurt base into three small prep bowls:
- Bowl 1: combine yogurt with the blueberry mix
- Bowl 2: combine yogurt with pumpkin puree and pumpkin pie spice
- Bowl 3: combine yogurt and strawberry or raspberry freeze-dried powder
- Spread the remaining plain white yogurt evenly onto the prepared baking sheet (about ¼-inch thick).
- Drop alternating spoonfuls of the purple, orange, and red yogurt across the surface. Use a toothpick or butter knife to gently drag the colors together into spooky swirls and spider-web patterns.
- Scatter the crumbled freeze-dried berries, pumpkin seeds, coconut and mini chocolate chips evenly over the top.
- Place the baking sheet flat in the freezer for 3 to 4 hours, or until completely firm.
- Lift the bark by the edges of the parchment paper, break it into jagged “monster shards” and enjoy immediately!
Easy swaps
- Dairy-Free: Use an unsweetened plain Greek-style coconut or almond yogurt with a thick texture.
- Seed-Free: Replace pumpkin seeds with toasted rolled oats or puffed brown rice cereal.
- Extra Fruit: Swap dark chocolate chips for raisins, dried currants or freeze-dried banana slices.
Nutrition Facts
| Total Servings | 8 |
| Single Serving Size | 1 piece |
| Amount Per Serving |
