Makes 6 servingsCalories 70 Prep Time 10 minutesTotal Time 4 hoursMade with Splenda® Multi-Use Syrup
Ingredients
2 cups plain nonfat Greek yogurt
1 teaspoon pure vanilla extract
⅓ cup Splenda® Multi-Use Syrup, divided
½ cup frozen or fresh raspberries
½ cup fresh blueberries
1 tablespoon unsweetened coconut flakes
Nutrition Info Per Serving
Serving Size: 1 slice (4×4 inch square)
Calories
70
Total Fat
1g
Saturated Fat
0g
Cholesterol
5mg
Sodium
25mg
Total Carbs
18g
Dietary Fiber
1g
Sugars
4g
Added Sugars
0g
Protein
8g
Instructions
Cover a freezer-safe tray with parchment paper.
In a bowl, stir together yogurt, vanilla, and ¼ cup of Splenda Multi-Use Syrup until evenly combined. Scoop yogurt onto the freezer-safe tray, and carefully spread it out to ¼-inch thickness with a spatula.
In a small bowl, add raspberries with 2 tablespoons of Splenda Multi-Use Syrup and mash with the back of a fork. (If using frozen raspberries, microwave until softened.) Mixture should become jam-like. Dallop the raspberry mixture around the yogurt. Using the back of a spoon, create pretty swirls of raspberry red around the yogurt.
Sprinkle fresh blueberries and coconut on top. Freeze at least 4 hours, or overnight.
Remove Yogurt Bark from freezer. Gently break bark into smaller hand-held sized pieces. Enjoy immediately or store in the freezer and use within 1 week.
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