The hummingbirds arrive in here in our woods on Brian’s birthday, May 2; they leave on Megan’s birthday, September 18. I fill the feeder in this week before their departure knowing that my nectar will provide fuel for their long flight south; I wish them a safe journey.
The kids were home last weekend to celebrate Bob’s birthday, and we snuck in some Meg’s birthday festivities, too. Hard to believe that I’ve been a mother for 26 years! I bet you’ll be surprised to hear that I did lots of cooking while everyone was home! All four of us are currently focused on cutting back the carbs, so treats and desserts were a challenge. Brian is the only one without a sweet tooth, so he is happy with savory snacks. The rest of us like a little something desserty while we watch a movie in the evening.
My everyday bedtime treat usually involves some iteration of yogurt and fruit. I like frozen yogurt, but find that without additives or loads of sugar, it freezes too solid to scoop or to eat easily. Often, I solve this problem, as I did here, by freezing for a discreet amount of time, or by microwaving to thaw. But I wanted a solution that was super simple.
Enter yogurt bark. Because it is frozen in a sheet, rather than in a container, it is easy to break into pieces once frozen. It can be eaten out of hand when taken directly out of the freezer, or served on a plate or bowl and enjoyed with a fork or spoon. Perfect any time.
Like my previous post, this is more a technique than a recipe. The possibilities are endless. I can’t wait to hear your combinations!
You will need a 9 x 13 pan, lined with parchment paper. And, you will need to create a level space in your freezer in which to place the pan. That is the most difficult part of this “recipe.”
2 cups yogurt, lowfat or whole milk, greek or regular*
sweetener of choice- honey, agave, maple syrup, or fruit juice, to taste
mix-ins and toppings: here’s a partial list:
vanilla extract or powder
coconut, maple, or almond extract
fresh fruit, diced
*Vegans use your favorite coconut, soy, or almond yogurt.
Mix in your sweetener and chosen ingredients, and spread the chunky yogurt in a half inch layer on the parchment. Sprinkle on toppings. Freeze until solid, at least 4 hours. Break into pieces, and store in a large, lidded container or zip-top bag.
The version you may have seen last week on Instagram contained: lowfat greek yogurt sweetened with agave, chocolate chips, date pieces, pepitas, and coconut chips
Pictured here: lowfat plain yogurt sweetened with honey, lightly sweetened tahini, chocolate chips, date pieces, pepitas, pistachios, black sesame seeds, and quartered fresh figs.
I’d love it if you let me know your combinations here in comments or tag me on Instagram.
Also, don’t forget to check out the Etsy Shop to see all the terrific new pots!