Vegan Tropical Frozen Yogurt Bark | PC.ca

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Vegan 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 Coconut Milk Yogurt Vanilla

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: 4 hrs 25 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

Vegan 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 Coconut Milk Yogurt 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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