Dairy Free Blueberry Yogurt Bark

Ingredients

• 2 5.3 ounce containers Forager Project Blueberry Yogurt
• 2 Tablespoons blueberry jam/preserves
• 2 Tablespoons dried strawberries 
• 1 Tablespoon dried coconut flakes
• ¼ cup fresh blueberries

Prep

1. First, line a square cake pan with parchment paper.
2. Then, pour in the Forager Project Blueberry Yogurt and use a spatula to evenly spread it out in the pan. 
3. Add the blueberry jam in small spoonfuls to the yogurt. Then, use a fork to gently mix it throughout the yogurt and create swirls of jam.
4. Next, add on the toppings including the dried strawberries, coconut flakes, and fresh blueberries. 
5. Add the tray of yogurt bark to the freezer for 3+ hours until it is frozen through.
6. Remove the tray from the freezer and use a knife to cut into 12 evenly sized squares. Then, serve and enjoy while still cold!

Notes:

• Leftover yogurt bark can be stored in a closed container in the freezer for up to 1 month. It’s best to slice it and store it between sheets of parchment paper to avoid freezer burn.
• Feel free to add any additional toppings such as granola or nut butter to the yogurt bark before freezing.

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