How to Make Cocoa-Orange Yogurt Bark with Pomegranate Seeds
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Line a baking sheet with parchment paper.
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Mix Greek yogurt, erythritol, cocoa powder, and orange zest in a bowl until smooth.
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Spread yogurt mixture evenly (about 1/4 inch thick) on the baking sheet.
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Sprinkle with pomegranate arils and pistachios.
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Freeze for 3-4 hours until completely firm.
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Break into pieces and store in the freezer in an airtight container.
Pro Tips for Perfect Cocoa-Orange Yogurt Bark with Pomegranate Seeds
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of plain nonfat greek yogurt, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Cocoa-Orange Yogurt Bark with Pomegranate Seeds?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Cocoa-Orange Yogurt Bark with Pomegranate Seeds?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for plain nonfat greek yogurt?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.