Low Carb Frozen Yogurt Bark
4.4g
Net Carbs
6.6g
Protein
6.1g
Fat
1.4 g
Fiber
101
Calories
Cooking tip: Tart yogurt and fresh strawberries find balance with gentle sweetener and salty, crunchy nuts in this healthy dessert. We love the idea of making this recipe your own with your favorite fruit and nut combination. Just note that different fruits and nuts have different quantities of net carbs so you might want to recalculate the nutrition content if you substitute ingredients.
Ingredients:
- 1/4 cup (21g) dried coconut flakes
- 2 cups whole fat plain Greek yogurt
- 1 cup (144g) fresh strawberries, divided
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon liquid stevia extract
- Pinch salt
- 2 teaspoons truvia sweet complete erythritol-stevia blend
- 1/4 cup (31g) roasted, shelled pistachios, roughly chopped
Directions:
- Heat oven to 350°.
- Spread coconut flakes on a sheet pan and bake until golden, about 6 minutes. Remove from oven and allow to cool.
- In a food processor, combine yogurt, ½ cup fresh strawberries (72g), vanilla extract, liquid stevia and salt until well combined and strawberries are broken down.
- Line a 13 X 9 cake pan with parchment paper. Smooth yogurt into an even layer on the parchment, about ¼-inch thick. Sprinkle evenly with truvia sweetener. Slice remaining ½ cup fresh strawberries thinly and layer over the yogurt. Roughly chop pistachios and layer over the strawberry slices. Evenly layer toasted coconut flakes over the top and use a flat spatula to gently press into the yogurt. Place in the freezer until frozen through, about 3 hours. Cut into 8 even pieces and serve. One piece as described is one serving.
