FROZEN YOGURT PEPPERMINT BARK

DifficultyBeginner

Yields1 Serving
Total Time40 mins

INGREDIENTS:
Dark Chocolate Layer
 2 cups Greek yogurt, plain
 ½ cup 100% pure maple syrup
 1 ½ tsp peppermint extract
 ¼ cup plus 1 tbsp dark cocoa powder
 2 tbsp M'lis Chocolate MRP Instant Meal
White Peppermint Layer
 2 cups Greek yogurt, plain
 ¼ cup 100% pure maple syrup
 1 tsp peppermint extract
 ½ tsp vanilla extract
 2 tbsp M'lis Vanilla MRP Instant Meal

DIRECTIONS:
1

To make the dark chocolate layer, in a medium mixing bowl, combine 2 cups of greek yogurt, dark cocoa powder, chocolate MRP, 1/2 cup pure maple syrup, and 1 1/2 tsp peppermint extract. Stir to combine.

2

Spread the chocolate mixture out onto a rimmed baking sheet that has been lined with parchment paper.

3

Transfer to the freezer, and freeze for 30 minutes.

4

To make the white layer, in a medium mixing bowl, combine the remaining 2 cups plain Greek yogurt, remaining ¼ cup pure maple syrup, 1 tsp peppermint extract, vanilla MRP, and ½ tsp vanilla extract. Stir to combine.

5

Spread the white layer over the frozen chocolate layer, and return the baking sheet to the freezer.

6

Freeze for 3-4 hours, or until solid. Freezing overnight works well, too.

7

When completely frozen, break into bite-size portions using your hands.

8

Keep stored in the freezer!

 

Ingredients

INGREDIENTS:
Dark Chocolate Layer
 2 cups Greek yogurt, plain
 ½ cup 100% pure maple syrup
 1 ½ tsp peppermint extract
 ¼ cup plus 1 tbsp dark cocoa powder
 2 tbsp M'lis Chocolate MRP Instant Meal
White Peppermint Layer
 2 cups Greek yogurt, plain
 ¼ cup 100% pure maple syrup
 1 tsp peppermint extract
 ½ tsp vanilla extract
 2 tbsp M'lis Vanilla MRP Instant Meal

Directions

DIRECTIONS:
1

To make the dark chocolate layer, in a medium mixing bowl, combine 2 cups of greek yogurt, dark cocoa powder, chocolate MRP, 1/2 cup pure maple syrup, and 1 1/2 tsp peppermint extract. Stir to combine.

2

Spread the chocolate mixture out onto a rimmed baking sheet that has been lined with parchment paper.

3

Transfer to the freezer, and freeze for 30 minutes.

4

To make the white layer, in a medium mixing bowl, combine the remaining 2 cups plain Greek yogurt, remaining ¼ cup pure maple syrup, 1 tsp peppermint extract, vanilla MRP, and ½ tsp vanilla extract. Stir to combine.

5

Spread the white layer over the frozen chocolate layer, and return the baking sheet to the freezer.

6

Freeze for 3-4 hours, or until solid. Freezing overnight works well, too.

7

When completely frozen, break into bite-size portions using your hands.

8

Keep stored in the freezer!

FROZEN YOGURT PEPPERMINT BARK

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