Makes 16 pieces
2 cups plain yogurt
2 ripe bananas, separated
2 Tbsp. honey (optional, recommend if using Greek yogurt)
2 Tbsp. natural peanut butter
2 Tbsp. mini chocolate chips
Line a baking sheet with parchment paper – the size of the pan you choose will determine how thick your bark will be.
In a medium bowl mash one banana. Add in the yogurt and honey (if using) and stir until combined. Pour the mixture onto the baking sheet and spread with a knife or spatula until you have a smooth layer
Swirl on the peanut butter and sprinkle on the mini chocolate chips. Slices the remaining banana and place it on top of the yogurt. If your peanut butter is too thick you can place it in a small bowl and heat in the microwave in 20-second increments.
Place the baking sheet in the freezer for a least 5 hours. Take the baking sheet out of the fridge and break the yogurt bark into chunks with your hands.
Serve and enjoy! Store in an air-tight container in the freezer for up to 1 month.
Nutrition analysis per serving: 60 calories, 2 g fat, 9 g carbohydrate, 1 g fiber, 2 g protein, 30 mg sodium
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