Wellllll, we’re on track to reach a balmy 90 degrees here on this first day of March in Mesa, AZ. I’m not sure whether it’s a brag or a complaint, but yesterday afternoon I actually got so uncomfortably warm sitting on our new backyard swing that I had to come inside to cool off. Friends of mine have already been swimming in their (unheated) pools. Is this real life? Does this mean the snowbirds will go home early? Are we seeing Al Gore’s dystopian prophecies fulfilled? I don’t know, but I’m already biting my nails wondering how we’ll be feeling come July.
Anyway, if this crazy heat is here to stay (and having lived in Arizona since 1985, I can pretty well attest that it is–I mean, we had a half dozen days under 60 degrees this winter, so hey, we had a good run!) at least I have a new healthy-ish frozen snack recipe to mitigate the unseasonable weather. This frozen yogurt bark is a novel way to try Greek yogurt, particularly if you have family members who turn their noses up at this protein-and-propbiotic-packed wonder food, or even if you just get bored with regular old yogurt cups. In our family, we apparently goes through Greek yogurt by the boatload, judging by the coupons my grocery store keeps sending me. (I literally got a 3-page leaflet of coupons JUST for yogurt. They are cashing in on my obsession. Soon I will be made entirely out of yogurt…and I will be delicious.) So since we–or maybe just I–am/are such ravenous yogurt consumers, using this recipe to turn it into something cold and crunchable was a fun diversion, both for my kids and me. The other great thing about this recipe is that it is endlessly modifiable to suit your tastes. Peach almond, strawberry chocolate, cinnamon pecan–just a few ideas of mix-in options. This time I went with a mix of cranberries, coconut, and chocolate for a combination of sweetness and crunch that did not disappoint.
So even if you live in a place that’s still freezing with snow on the ground, take heart! It’s March! And before you know it, a cold snack will actually sound good.
Frozen Yogurt Bark
(Inspired by My Fussy Eater)
2 1/2 c. plain Greek yogurt
3 Tbsp. honey, or more per your sweetness preference
1/4 c. dried cranberries
1/4 c. dried coconut, plus more for sprinkling
1/3 c. mini chocolate chips, divided
- Line a small jelly roll pan with wax paper.
- Mix yogurt and honey until well combined. Stir in dried cranberries, coconut, and about half the chocolate chips. Spread mixture in an even layer in the prepared pan. Top with remaining chocolate chips and an additional sprinkle of coconut.
- Freeze for at least 2 hours, or until totally firm. To make bark, remove entire mixture from the pan, holding the sides of the wax paper, turn over onto a cutting board, peel off paper, and cut into pieces with a sharp knife.
- Store in the freezer in an airtight container (using wax paper to separate bark pieces, if you don’t want them sticking together). These are best eaten when they have sat out about 5 minutes, so they’re not rock hard.