Ingredients:

  • 2 cups (450g) Full-fat Greek yogurt
  • 3 tbsp (45ml) Grade A Maple syrup or Honey
  • 1 tsp (5ml) Pure vanilla extract
  • 1 pinch sea salt
  • 0.5 cup (75g) Fresh strawberries, thinly sliced
  • 0.5 cup (75g) Fresh blueberries, slightly mashed
  • 0.5 cup (75g) Fresh raspberries, halved
  • 2 tbsp (30g) Low-sugar berry preserves
  • 0.25 cup (30g) Sliced almonds
  • 2 tbsp (15g) Hemp hearts

Instructions:

  1. In a medium mixing bowl, whisk together the full-fat Greek yogurt, maple syrup (or honey), vanilla extract, and sea salt until the mixture is glossy and smooth.
  2. Line a 10x15 inch baking sheet with parchment paper or a silicone baking mat to ensure easy removal.
  3. Pour the yogurt mixture onto the center of the prepared sheet. Use an offset spatula to spread the yogurt to a consistent 1/4-inch thickness.
  4. Dollop the berry preserves across the yogurt surface and use a knife or toothpick to create a swirled pattern.
  5. Scatter the sliced strawberries, mashed blueberries, and halved raspberries evenly over the yogurt base.
  6. Top with sliced almonds and hemp hearts, pressing down lightly so they adhere to the yogurt.
  7. Place the tray in the freezer for at least 3 hours, or until the bark is completely firm and shatter-able.
  8. Once frozen, lift the parchment paper and break the bark into 12-15 irregular shards. Serve immediately or store in a freezer-safe bag.