Dairy Free Blueberry Yogurt Bark Recipe

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

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