Vegan Tropical Frozen Yogurt Bark | PC.ca

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NewVegan Tropical Frozen Yogurt Bark

A glass plate filled with large pieces of frozen yogurt barks which contains slices of bananas, pieces of raspberries and pumpkin seeds.

PC Plant-Based Cultured Coconut Milk Yogurt Alternative - Vanilla

New

Vegan Tropical Frozen Yogurt Bark

The fruit and seeds in this recipe are merely suggestions – you can easily use whatever you have on-...

The fruit and seeds in this recipe are merely suggestions – you can easily use whatever you have on-hand. Try frozen sliced strawberries in place of the raspberries and chopped pistachios instead of pumpkin seeds. *Chef’s Tip: Look for agave syrup in the natural foods section of the supermarket. *

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 265 mins
  • Serves: 24
  • Dish Type: Canadian, American, Vegan
  • Season: Summer
  • Course: Dessert, Snacks
  • Main Ingredient: Coconut Milk Yogurt Alternative
  • Serving Size

    Four 2-inch pieces

  • Calories

    120 cal

  • Total Carbohydrate

    23 g

  • Total Fat

    4 g

  • Saturated Fat

    2 g

  • Dietary Fibre

    2 g

  • Protein

    2 g

  • Sodium

    10 mg

  • Sugars

    13 g

NewVegan Tropical Frozen Yogurt Bark

A glass plate filled with large pieces of frozen yogurt barks which contains slices of bananas, pieces of raspberries and pumpkin seeds.

PC Plant-Based Cultured Coconut Milk Yogurt Alternative - Vanilla

  • Serving Size

    Four 2-inch pieces

  • Calories

    120 cal

  • Total Carbohydrate

    23 g

  • Total Fat

    4 g

  • Saturated Fat

    2 g

  • Dietary Fibre

    2 g

  • Protein

    2 g

  • Sodium

    10 mg

  • Sugars

    13 g

How to make

Ingredients

  • 2

    ripe bananas
  • 1 tub (500 g)

    PC® Plant-Based Plain Cultured Coconut Milk Yogurt Alternative
  • 1 cup (250 mL)

    frozen mango chunks
  • 1 tbsp (15 mL)

    agave syrup
  • 1/2 cup (125 mL)

    frozen raspberries
  • 1 tbsp (15 mL)

    raw pumpkin seeds
  • 1/2 tsp (2 mL)

    chia seeds

How to make

  • Step 1

    Blend together 1 banana, the yogurt, frozen mango and agave in blender until smooth.

  • Step 2

    Pour onto parchment paper-lined baking sheet, spreading to about ¼-inch (5 mm) thickness.

  • Step 3

    Slice remaining banana into ¼-inch (5 mm) thick rounds. Arrange banana and frozen raspberries evenly over top of yogurt mixture. Sprinkle with pumpkin seeds and chia.

  • Step 4

    Freeze uncovered until solid, at least 4 hours or overnight.

  • Step 5

    Let stand at room temperature 5 minutes. Cut into 24 pieces, about 2-inch (5 cm) each. Store in airtight container in freezer for up to 1 month.

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