Frozen Raspberry-Chocolate Cookie Yogurt Bark
- Total Time
If you can't find small raspberries, give yours a rough chop before use.
fat-free plain Greek yogurt2 cup(s)
agave nectar2 Tbsp
lemon zest1 tsp
fresh lemon juice1 tsp
fresh raspberries2 cup(s), small size
chocolate wafer(s)8 item(s), crushed, divided
sliced almonds1 ½ Tbsp, toasted
- Line a 9 X 13-in pan with aluminum foil so foil hangs over edges of pan.
- In a small bowl, combine yogurt, agave, lemon zest and juice; fold in raspberries and 5 Tbsp crushed cookies. Using the back of a spoon, spread into an even layer in prepared pan; sprinkle with remaining cookies. Cover pan with foil; freeze for at least 1 hour.
- When ready to serve, remove from freezer, uncover pan and lift bark from pan holding edges of foil. Cut into 16 even pieces (if the bark is too hard to cut, let sit for a few minutes until it softens slightly). Keep bark stored in freezer in a sealed container until ready to serve.
- Serving size: 1 piece