Ingredients
- 1 32 oz Vanilla yogurt
- 2-3 cups rainbow-colored fruit i.e. strawberries, yellow mango, Cuties, green grapes, blueberries, plum, cut into small chunks
- 1 5 oz blueberry yogurt
Method
- Stir and spread vanilla yogurt onto a line baking sheet. I use a silicone baking mat for a quick, easy release.
- Sprinkle rainbow-colored fruit evenly over vanilla yogurt.
- Using a plastic bag as a piping bag, drizzle blueberry yogurt over fruit.
- Freeze until hard (about 2-3 hours).
- Break into small pieces. Store leftover frozen yogurt bark in a freezer ziplock bag or airtight container in the freezer.
