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PB & Jelly Yogurt Bark

Servings: 12

Ingredients

  • 3 cups plain Greek yogurt or Coconut yogurt
  • 2 Tbsps pure maple syrup or raw honey
  • 1 tsp vanilla extract
  • 2 Tbsps no-sugar-added raspberry jam/jelly
  • 2 Tbsps smooth peanut butter
  • a handful of roasted unsalted peanuts roughly chopped
  • a handful of fresh raspberries

Instructions

  • Line a quarter sheet pan with parchment paper. A quarter sheet pan is around 13 x 9.6 inches, with a 1.1-inch height in its rim. Anything close to this will work perfectly.
  • In a mixing bowl add in your Greek yogurt, maple syrup/honey, and vanilla. Mix well to combine.
  • Transfer this mixture onto your prepared baking sheet and evenly spread with a spatula.
  • Add tiny dollops of jam and peanut butter every here and there, then swirl into the yogurt mixture using a knife or metal skewer.
  • Top with peanuts and raspberries.
  • Freeze for 3 hours up to overnight.
  • Slice or break into pieces and serve immediately or freeze in an airtight container for up to 1 week.
  • Enjoy!