Chocolate Peanut Butter and Banana Frozen Yogurt Bark
Switch up your summer dessert routine with this frozen yogurt bark! It is a great alternative to ice cream, and is safe for most lactose-intolerant individuals. Turn it into a fun summer activity by including kids in its preparation.
Adapted by Antonia Harvey, RD from Alberta Milk ( )
Makes: 24 servings
2 cups full-fat vanilla Greek yogurt
2 tablespoons natural peanut butter
¼ cup cocoa powder
2 tablespoons maple syrup (optional)
2 large bananas, sliced
¼ cup dark chocolate chips
Frozen yogurt bark before freezing - an "after" photo was hard due to melting!
Line a 9 x 13 inch baking sheet with parchment paper.
In a medium bowl, stir together the Greek yogurt, peanut butter, cocoa powder, and maple syrup (if using) until smooth.
Gently fold half of the banana slices into the yogurt mixture.
Spread the yogurt mixture evenly over the baking sheet until it is about ¼ inch thick. Sprinkle with the remaining banana slices and chocolate chips. Cover with plastic wrap and freeze overnight.
Slice frozen yogurt bark into medium-sized squares with a sharp knife. Store in an airtight container in the freezer.