Chocolate Peanut Butter and Banana Frozen Yogurt Bark

Adapted by Antonia Harvey, RD from Alberta Milk (https://albertamilk.com/recipes/chocolate-peanut-butter-banana-frozen-yogurt-bark/ )

Instructions:

 

  • Line a 9 x 13 inch baking sheet with parchment paper.

  • In a medium bowl, stir together the Greek yogurt, peanut butter, cocoa powder, and maple syrup (if using) until smooth.

  • Gently fold half of the banana slices into the yogurt mixture.

  • Spread the yogurt mixture evenly over the baking sheet until it is about ¼ inch thick. Sprinkle with the remaining banana slices and chocolate chips. Cover with plastic wrap and freeze overnight.

  • Slice frozen yogurt bark into medium-sized squares with a sharp knife. Store in an airtight container in the freezer.

Ingredients:

2 cups full-fat vanilla Greek yogurt

2 tablespoons natural peanut butter

¼ cup cocoa powder

2 tablespoons maple syrup (optional)

2 large bananas, sliced

¼ cup dark chocolate chips

Makes: 24 servings

Switch up your summer dessert routine with this frozen yogurt bark! It is a great alternative to ice cream, and is safe for most lactose-intolerant individuals. Turn it into a fun summer activity by including kids in its preparation.

Frozen yogurt bark before freezing - an "after" photo was hard due to melting!

  • DNSS facebook
  • DNNS TWITTER

© 2018 by The Dietitians Network of Nova Scotia.