Line a large baking sheet with parchment paper; spray with nonstick cooking spray and set aside.
Looking for a new way to make breakfast and snack time exciting? Try this unique take on frozen yogurt using Greek yogurt, blueberries, and granola.
Servings and Ingredients
|1||(32-oz.) container Hy-Vee vanilla Greek yogurt|
|¼ c.||Hy-Vee honey|
|½ c.||Hy-Vee oats and honey granola|
|½ c.||fresh blueberries|
|3||fresh kiwi, peeled and sliced|
|¼ c.||Hy-Vee unsweetened coconut flakes, toasted|
Things To Grab
- Large baking sheet
- Parchment paper
- Hy-Vee nonstick cooking spray
- Airtight container for storage
In a medium bowl, combine yogurt and honey. Spread mixture on prepared baking sheet.
Sprinkle yogurt with granola, blueberries, kiwis, and toasted coconut. Freeze for about 1 hour or until completely frozen.
Remove bark from freezer and break into pieces. Serve immediately or freeze leftover bark in the freezer in an airtight container for up to 3 weeks.
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 5mg
- Sodium: 35mg
- Total Carbohydrates: 21g
- Protein: 8g