Cookies 'n Cream Frozen Yogurt Bark Recipe
Cookies 'n Cream Fro-Yo Bark
1/6 of recipe: 102 calories, 3g total fat (2g sat. fat), 61mg sodium, 20g carbs, <0.5g fiber, 8g sugars, 6.5g protein
Click for WW Points® value*
Prep:
10 minutes
Freeze: 3 hours
Ingredients:
1 1/2 cups fat-free plain Greek yogurt
1 cup light whipped topping (thawed from frozen)
1/4 cup natural no-calorie sweetener that measures like sugar
1 tsp. vanilla extract
1 dash salt
16 Chocolate Teddy Grahams, lightly crushed (or similar alternative)
1 1/2 tbsp. white chocolate chips, chopped
Directions:
Line a 10” X 15” baking sheet with parchment paper, or spray it with nonstick spray. (If it won’t fit in your freezer, use an 8" X 8" baking pan instead!)
In a large bowl, combine yogurt, whipped topping, sweetener, vanilla extract, and salt. Mix until uniform.
Spread mixture onto a baking sheet in a thin layer, about 1/4 inch thick.
Top with remaining ingredients, and lightly press to adhere.
Lightly cover with foil and freeze until firm, at least 3 hours.
Slice or break into 6 pieces.
MAKES 6 SERVINGS
HG Alternatives!
If you have fat-free vanilla Greek yogurt on hand, you can use that in place of the plain yogurt, sweetener, and vanilla extract. (Your results may have a bit more sugar and carbs… unless it’s a version with zero added sugar!)Want to add extra flavor to the creamy base? Add a couple drops of peppermint extract, unsweetened cocoa powder, or instant coffee dissolved in a little hot water… Have fun!
Chew on this:
Today, August 7th, is National Raspberries in Cream Day. Have you tried these popular raspberry-and-cream-flavored candies?
Share this cookies 'n cream recipe with your friends now—what if they don’t even know frozen yogurt bark exists?!
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