Frozen yogurt barks are a fresh and healthy snack for hot summer days, a mix between a no-bake cheesecake and ice cream. I used blueberry yogurt, but any other flavor will do just fine, one or even more than one! The fun part of this type of recipe is experimenting, keeping the same base and indulging in different combinations. For those with a sweet tooth, I recommend adding chocolate or peanut butter to a natural white yogurt, plant based or not.
You can prepare them in large quantities to be kept whole or already cut in the freezer, ready to be enjoyed whenever you want a guilt-free dessert/snack. The coconut oil biscuit base is less sweet and heavy than a classic cheesecake base with butter.
Happy baking!
Recipe
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Preparation time 20 minutes + 2 hours rest
Baking time /
Servings 1 rectangular baking tray (10 bars)
Ingredients
100 gr coconut oil
200 gr Oswego biscuits
350 gr blueberry soy yogurt
DECORATION
Blueberries q.s.
Shredded coconut q.s.
Method
1. Finely chop the biscuits with the help of a mixer, melt the coconut oil in the microwave and pour it into the chopped biscuits, mixing well to combine
2. Line a rectangular pan with parchment paper. Pour the sandy mixture and, with the help of a spoon or the bottom of a glass, press to well compact the base, let it rest in the freezer for about 30 minutes
3. After the necessary time, pour the yogurt on the biscuit base and level well, place the fresh blueberries on the entire surface as desired. Place the pan in the freezer for two hours
4. When the yogurt has set, cut the frozen yogurt bars and let them rest for 2 minutes at room temperature before enjoying them
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