Frozen Yogurt Bark

This student-friendly option is perfect for breakfast or grab and go. It almost resembles an ice cream bar and is packed with whole grains, protein and fruit. Each serving contains 7 grams protein, 7 grams of fiber, and 9 grams of added sugar. Its easy and quick prep and portion sizes make it ready-to-serve for busy mornings.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

View the Step-by-Step Instructional Video

Instructions

1. Line half size sheet pan with pan liners.
2. Pour 2 lb yogurt into each half sheet pan and spread to fill the pan in an even layer.
3. Top each pan with 2 cups strawberries, 2 cups blueberries, and ½ lb granola. Press ingredients down lightly to stick to the yogurt.
4. Freeze and store overnight.
5. Remove bars from pan, keeping on parchment paper. Cut each pan into 16 pieces, 4 x 4. Return to freezer until time of service. During service, return to freezer after 15 minutes. Hold and serve at 41°F or below.

Recipe by Project School Nutrition and American Dairy Association of Indiana.