Line a 13x9-in. baking pan with parchment paper, extending paper over all edges of baking pan. Set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Indulge in this delectable no-sugar-added dessert — frozen coffee-flavored yogurt topped with dark chocolate, fresh berries, and crunchy pistachio creates candy-like bark.
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (32-oz.) Oikos Triple Zero vanilla nonfat Greek yogurt | ||
| 2 tsp. instant expresso powder | ||
| ⅓ c. sugar-free seedless red raspberry preserves, warmed | ||
| ¾ c. Basket & Bushel red raspberries | ||
| ¾ c. Basket & Bushel blackberries | ||
| ½ (3-oz.) bar Lily’s original no-sugar-added dark chocolate, chopped | ||
| ¼ c. lightly salted shelled pistachios, chopped |
Things To Grab
- 13x9-in. baking pan
- Parchment paper
- Whisk
- Medium bowl
- Small offset spatula
- Teaspoon
- Spoon or small knife
- Sharp knife
- Airtight container
Directions
Whisk together yogurt and espresso powder in medium bowl. Spread evenly in prepared baking pan with a small offset spatula.
Spoon teaspoons of warmed raspberry preserves on top of yogurt mixture. Slightly swirl into yogurt mixture with the back of a spoon or small knife. Sprinkle with raspberries, blackberries, chocolate and pistachios. Freeze for 3 hours or until firm
Remove bark from freezer; use paper edges to lift bark from baking pan. Let bark stand at room temperature for 15 to 20 minutes or until easy to cut. Cut into 18 pieces. Serve immediately or store in freezer between sheets of clean parchment paper in an airtight container for up to 2 weeks.
Nutrition facts
Servings
50 Calories per serving
1 each
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 20mg
- Total Carbohydrates: 7g
- Protein: 6g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 2%