Greek Yogurt Dessert
I know that I should stay away from delicious cookies, cake, pies, candy bars.. mmmm.. but I always want a little something that will satisfy my sweet tooth, so what could I make? Enter this Blueberry Pomegranate Greek Yogurt dessert recipe that I came across.
I made this dessert to serve after Easter dinner and was surprised that the final product was a little bit on the tart side, but in a good way! The blueberry puree, as well as the whole blueberries and pomegranate seeds, gave it that punch of sweetness that I was looking for, so it was sweet tooth approved too!
The original recipe says to cut the bark into squares. That wasn’t working for me, so I just started breaking it apart into random shapes. I think that’s part of the charm of making bark.
Not only was it tasty and easy to make, but I love that this is a healthy dessert that you could eat a whole lot of without feeling guilty! You get a serving of protein from the yogurt and the blueberries and pomegranates both support heart health.
The blueberry’s fiber, potassium, folate, vitamin C, vitamin B6 and phytonutrient content, coupled with its lack of cholesterol, all support heart health. The fiber in blueberries helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.
lowers blood pressure and increases the speed at which heart blockages (atherosclerosis) melt away.
So go ahead and enjoy this guilt-free dessert that mimics a white chocolate bark, but has less fat, calories and unnecessary sugar!
- 1 Tbsp coconut water
- 3 cups Greek yogurt
- 2-3 Tbsp honey (if you want it a little sweeter, use 3 Tbsp)
- ½ cup pomegranate seeds
- ½ cup blueberries
Here Your Instructions
Using a blender or food processor, add ¼ cup blueberries and the coconut water. Blend until smooth, set aside.
Line a tray with parchment paper. In a bowl, mix the honey into the Greek yogurt. Pour the Greek yogurt onto the tray and spread it out in an even layer.
Drizzle the blueberry puree, over the tray of Greek yogurt to make the swirl design.
Sprinkle the remaining blueberries and pomegranate seeds over the tray, fill in any blank spots.
Freeze for 5-6 hours, or until the middle is set.
Remove and use a sharp knife to slice into squares or use the base of the knife to crack it into bark pieces.
I used fresh, but you can use either fresh or frozen pomegranate seeds and blueberries – depending on whether you can find them in season or not.
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