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Yogurt Bark

 

This!

You have to make it.

Goat or cow yogurt?

Doesn’t matter…just make this today!!

Since I started to write for ROCK, I have only one other time used content that I published on my actual website, Tablavie.com.

The first was Paleo Eggrolls (click here or here) because…AMAZING!

This time, it is yogurt bark because…EASY AND AMAZING!

I found these because my attempt at making raw milk yogurt easier failed. If you’ve never made raw milk yogurt, it’s actually very easy and though it may come out super "liquidy" depending on when you use the milk in relation to when it was “harvested” from the cow, (Hint: the sooner the better!) but the steps are minimal and largely hands off.

Now, if you want it to be thick like Greek Yogurt, you will encounter a few more, rather messy steps. Getting the thick, luscious consistency we all know and love in Greek Yogurt involves setting up a draining contraption that is messy. (Oh and by the way, I’ve determined it’s just best to buy the raw milk yogurt already made from the ROCK after this process!)

Always one to try and figure out a better way, I decided to try and forego this step by adding gelatin.

Big Mistake!

While gelatin is great for making gummies, healthy “Jell-O” and homemade marshmallow – not to mention all the healthy benefits - the gelatin, in this instance, created something akin to yogurt Jell-o. Great if I was intending to make a panna cotta, not so much if I’m wanting to mix with fruit and paleo granola!

What to do?

 

YOGURT BARK!

With school about to start, I'm on a hunt to find healthy breakfast, snack and lunch ideas.  My man-child is 6'2" at the ripe old age of 14, and is about to start a high school baseball "career". Feeding him is proving to be a full-time job (and making me think a second income might be a necessity) especially because he has decided on his own free will, after a bad asthma attack, to eat gluten free.

I'm grateful, because that makes three out of the four of us so far (my older man-child is the holdout and I'm hoping he will come around soon.) But finding enough food to fill him up without breaking the bank on meat or relying on bread is tough.

This has led me to a two-week binge on the internet looking for and printing recipes to try these last couple of weeks of summer and see what wins for the school year rotation.

Of course I am really good about forgetting that I posted several snacks in the past such as Protein Bars and Coconut Truffles.

At the same time I was searching for healthy gluten-free snacks, I was also looking for a way to use up that gelled yogurt. A search for frozen yogurt recipes led me to yogurt bark and I am so THRILLED!

 

Yogurt Bark Tips and Tricks

If you want thicker bark, use a 9 x 13 rectangular pan. It will be a bit harder at first but won't melt as quickly as the super thin ones I made (I barely had time to shoot photos before I had to whisk them back into freezer to re-freeze).

Another solution to the melting problem is to make yogurt bites by lining mini muffin tins with silicone mini muffin cups and filling half full with yogurt then topping.

You may want to cut the recipe in half if you do this because I made 8 mini muffins with just the extra yogurt I had left.

Finally, make sure you clear out a space in your freezer for the pan(s) to sit completely flat. I didn't think this through at first (FYI, I tend to fly by the seat of my pants in the kitchen) and almost had another recipe failure of mixing all the different sections together!)

 

Step 1: Mix the yogurt with honey or maple syrup

Step 2: Spread on a parchment covered cookie sheet (make however many sections you want to depending on what toppings you are using)

Step 3: Sprinkle on the toppings

Step 4: Freeze for 3 hours

Step 5: Break into pieces and serve


 

Yogurt Bark

2 cups Greek yogurt (cow or goat)

2 tbsp honey, more or less to taste

 

Mix-ins (entirely optional)

Fresh or frozen fruit

Cocoa Powder

Nut Butter

 

Assorted toppings

Toasted coconut, granola, toasted sliced almonds, broken walnuts or salted almonds, fruit, dried fruit, shaved chocolate, chocolate chips

 

  1. Whisk the yogurt and honey together until combined or if using mix-ins, blend well.
  2. Spread onto prepared pan.
  3. Sprinkle evenly with desired toppings.
  4. Place in freezer.
  5. Break apart and serve right away.

 

Variations

You can just get creative, using fruits (dried or fresh), nuts and cereals you have on hand or if you aren't feeling creative and want more inspiration, try these:

  • Add cocoa powder to the yogurt as in this Chocolate Banana Yogurt Bark
  • Blend berries or other fruit into the yogurt before adding toppings
  • Drizzle frozen yogurt bark with your favorite nut butter (warmed until pourable)
  • Or mix in nut butter as in this Vegan and Paleo Chunky Monkey Yogurt Bark
  • Chop up some Amy’s Vitaberry chocolates and use with fresh berries to add even more fruit servings
  • Go with the classics: peanut butter & jelly (mix in natural peanut butter (or other nut or seed butter, swirl in Paleo Jam), berries or dried fruit & pistachios, paleo granola & honey

 

 

Christi Flaherty is a private chef and creator of Tablavie, a website dedicated to a lifestyle of eating real food and living simply. Visit Tablavie.com and sign up in the box on the right that says “email address” and click subscribe button.

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