As many of you know, dessert is my favorite food group. If I could, I would make chocolate 90% of my daily diet.
I am constantly trying out ways to help curb my sweets cravings in different, healthy ways. Now that the weather is turning into boots and scarf season, my holiday spirit has cranked way up. I have caught the baking bug, and my kitchen is already beginning to overflow with holiday treats!
It probably comes at no surprise that holiday bark is one of my favorite snacks this time of year. What’s not to love about candy layered over chocolate? I’ll be making some closer to December time, but in the meantime, I created a healthy substitute! Let me introduce you to my latest obsession: Low-Fat Yogurt Bark!
Similar to the typical chocolate bark, this dessert can be topped with a variety of things. It’s very easy to cater the toppings to different holidays, as well! (For Christmas, add green M&M’s; for the 4th of July, add blueberries; for St. Patrick’s Day, add pretzels and kiwi!)
More on this later, time to focus on this current recipe..
What you need:
-1 ½ cup low-fat Vanilla yogurt (or Greek Yogurt)
-4 large strawberries
-Handful of chocolate chips
Line your baking sheet with either Saran wrap or wax paper. Measure out 1 ½ cup of yogurt and spread it out evenly over the surface.
Wash your berries!
Then cut them up into smaller, bit sized pieces.
Place the berries and chocolate chips throughout the bark.
Cover loosely with aluminum foil and place in the freezer. It should freeze in about 4 hours, but I kept mine in over night.
Once it is fully frozen, take out of the freezer and use a knife to break into pieces. I used a butter knife, but I’m sure any type would work great! That’s the great thing about bark- it doesn’t need to be perfectly cut. 🙂
After it is all cut up, store it in Tupperware in the freezer!
- This entire bark is about 480 calories of HEALTHY fats. Each piece, once broken up, is about 23 calories.