2-3fresh strawberries (washed, hulled and thinly sliced)
2tablespoonsmini chocolate chips
Instructions
Line a loaf pan (8x4-inch or 9x5-inch) with parchment paper and set aside.
In a mixing bowl, stir together the yogurt, sweetener and vanilla until well mixed, smooth and creamy.
Spoon the yogurt into the prepared pan and smooth into even layer.
Sprinkle half the chocolate chips over the yogurt. Place the strawberry slices over the layer of chocolate chips. Sprinkle the remaining chocolate chips over the top of the strawberries.
Place in freezer until very firm, at least 3 hours.
Remove yogurt slab from the pan by lifting the parchment paper and set on cutting board. Cut into 8 equal pieces.
Store remaining pieces in an airtight freezer container.
Notes
Serving size: 1 piece yogurt bark (1/8th recipe)WW Points: 2Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)2SmartPoints (Green plan)2SmartPoints (Blue plan)2SmartPoints (Purple plan)2PointsPlus (Old plan)Using full-fat, whole-milk yogurt will ensure you are getting the creamiest dessert bark.Make ahead option: Follow steps 1-6. Once frozen, store in an airtight container between sheets of parchment paper. Before serving, remove from freezer and let stand at room temperature for at least 15 minutes, or until soft enough to slice into 8 equal pieces.Keep this frozen dessert gluten-free by using semi-sweet mini chocolate chips by Enjoy Life.