4 Serves
60 Mins
Line a baking sheet with parchment paper to ensure the yogurt bark does not stick.
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Vitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
285 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
264 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
173 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
0 g / 28 gSugar
62 g / 50 gSaturated Fat
7 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Spread the vanilla frozen yogurt evenly over the parchment paper to a thickness of about half an inch.
Scatter the fresh berries across the surface of the yogurt, pressing them down gently so they adhere.
Place the baking sheet into the freezer and allow the bark to set until completely firm, which takes approximately 50 minutes.
25
g95
g20
g
Yemeni
