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4 Serves
135 Mins
Stir the yogurt and honey together until smooth and evenly sweetened.
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Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
111 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
276 mg / 4,700 mgSodium
100 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
2 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Spread the yogurt in a thin, even layer on a parchment-lined tray and scatter the berries over the surface.
Freeze until completely firm, about 2 hours, then break the bark into pieces and store it frozen.
25
g95
g20
g
Yemeni
