Frozen Yogurt Bark with Blueberries Lemon and White Chocolate
This frozen yogurt bark is the best snack for the hot summer days. With every bite you taste the most refreshing combination between lemon zest, juicy blueberries, tangy yogurt and white chocolate. This recipe is easy, and it comes together in no time. All you need is a high-speed blender and a little patience while the yogurt bark freezes.
Why should you make this recipe?
When I create recipes, I always think about how to make them delicious but also very nutritious. This recipe is not an exception. There are only five ingredients in this frozen yogurt bark.
- Yogurt – contains probiotics which have a beneficial effect on digestion and immunity. Yogurt is also high on protein and calcium.
- Blueberries – one of the most nutritious fruits. It contains powerful antioxidants that fight inflammation and aging. It is also a good source of fiber.
- Lemon – it helps boost your immune system with a dose of vitamin C
- Maple syrup – I love to use it in my recipes because it has lower glycemic index then sugar and it tastes amazing. Maple syrup actually has higher concentration of minerals and antioxidants, but fewer calories than honey.
- White chocolate – I used white chocolate chips form Choc Zero, which is sweetened with monk fruit. This makes the recipe free of refined sugar.
This recipe is naturally gluten and egg free. Yogurt is also very low in lactose, because the bacteria consume it during the natural fermentation process. I still can’t say that this frozen treat is lactose free, because there are some trace amounts in the white chocolate.
HOW TO MELT CHOCOLATE?
I usually create a water bath to melt the chocolate. I put a pot of water on the stove and I bring it to simmer. Then I add another on top of the one with the simmering water. I add the chocolate to the empty bowl. Then I stir until the chocolate is melted. If the water in the water bath starts boiling I remove it from the stovetop. This might ruin the texture of the chocolate.
You can also melt the chocolate in the microwave. Put your chocolate in a microwave safe bowl and heat it for about a minute on high. Stop the microwave and stir it occasionally (every 15 or 30 seconds) so it doesn’t burn.
I recommend using whole Greek yogurt. Greek yogurt is already strained and contains more protein than regular plain yogurt.
It is very important to bring the yogurt to room a temperature before you start. If you add the melted chocolate to the cold yogurt it will solidify. You can warm it up for 30 seconds in the microwave. This has to be enough to bring it to room temperature.
For this recipe I used white chocolate chips form Choc Zero. There are other brands of sugar free chocolate on the market, but this is my favorite. In my opinion it tastes the closest to an actual chocolate. You can also use regular white chocolate chips if you don’t mind the sugar.
Spread the mixture on the baking sheet however you like. You can make a rectangle or square. Just make sure that is not too thin. It should be about half an inch thick.
This blog post is not sponsored. I love the products of Choc Zero and I use them all the time in my baking. The link will give you $15 off your first purchase and I will get $15 off any of my furniture purchases.
Frozen Yogurt Bark with Blueberries and White Chocolate
- High power blender or smoothie maker
- 2 cups Plain or Greek yogurt whole, at room temperature
- 1½ cup fresh blueberries frozen will work too
- 3 Tbsp honey or maple syrup
- 5 oz white chocolate chips
- the zest from two lemons
- Line a baking sheet with parchment paper.
- Save ¼ cup of the white chocolate chip and ½ cup of blueberries (for topping). Add the rest of the white chocolate chips in a microwave save bowl. Melt the chocolate in the microwave or on the stove top (read the blog post for instructions).
- In a high speed blender add the yogurt, melted chocolate, 1 cup blueberries, maple syrup and the zest form one lemon. Blend until smooth.
- Pour the mixture on the baking sheet. Top with the remaining blueberries, chocolate chips and the zest of a lemon.
- Freeze for two hours.
- Cut or break the bark to pieces that you like. Enjoy while frozen.
- Store leftover pieces in a zip lock bag in the freezer for up to two months.