Makes 12 servings
Ingredients:
2 cups strawberries, chopped – fresh or frozen.
2 cups (16 ounces) vanilla or fruit yogurt (try with Greek yogurt).
Instructions:
For the bark, line a baking sheet that fits in the freezer with parchment paper, then pour the yogurt on top. Spread yogurt until about 1/2-inch thick. Top with strawberries. Place the baking sheet into the freezer for about 3 hours, or until the yogurt is firm. Remove from the freezer and cut into pieces. Store leftover bark in the freezer.
