Raspberry and Hemp Heart Frozen Yogurt Bark

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Looking for a quick, healthy Valentine’s treat to make with your kids? We did a poll on our Instagram stories asking if your kids like frozen treats year-round and most everyone said yes!

So we came up with a recipe for Raspberry and Hemp Heart Frozen Yogurt Bark that is so fun and easy to make and full of heart-healthy ingredients. We like to use coconut milk yogurt and raspberries but you can also customise this with your favorite type of thick, plain yogurt and fruit.

Using yogurt as a base adds probiotic properties, and believe it or not probiotic foods may actually promote heart health by lowering cholesterol, reducing blood pressure, and even reducing inflammation.

We’ve also used hemp hearts (seeds) as a topping, which are rich in healthy fatty acids as well as an amino acid called arginine, which has been shown to lower risk of heart disease by lowering blood pressure and reducing inflammation. Making this recipe with your kids is a fun way to introduce them to hemp hearts if they are not yet familiar with them.

Also, as usual, we designed this recipe to be free from added sugar, and propose using banana as an optional sweetener. But you can also use a bit of honey or maple syrup. Doing this will still add up to way less sugar than a store bought frozen yogurt or ice cream or Valentine’s baked treat or candy.

All you need is a regular square baking tin to make the bark, though if you happen to have heart-shaped ice cube trays or popsicle moulds, you can make little frozen yogurt bites or pops too.

Raspberry and Hemp Heart Frozen Yogurt Bark

Ingredients

-1 cup plain coconut milk yogurt (can substitute with Greek yogurt or other thick, unsweetened yogurt)

-½ cup fresh or frozen raspberries (can substitute with strawberries or other fruit)

-Optional sweetener of choice: ½ a banana or a touch of honey or maple syrup, to taste

-Toppings of choice, such as:

-hemp hearts

-fresh, frozen, or freeze-dried raspberries

-dried, unsweetened coconut

Method:

-Put the yogurt and the raspberries in a food processor or high-speed blender and blend until smooth.

-Taste the mixture and if it is more tart than you like, add a sweetener of choice. We like to use a ½ banana for this but you could also add a touch of honey or maple syrup.

-Line a 9”x”9 baking tin/pan with parchment paper so the paper comes up the sides and hangs over the edges. 

-Fill the tin with the yogurt and use a spatula to distribute it evenly.*

-Sprinkle with your toppings of choice

-Freeze until solid, at least 2 hours

-Remove from the freezer, lift the parchment out of the tin, and break the bark into chunks. If needed you can transfer it to a cutting board and use a knife to assist.

–Store the pieces in the freezer until ready to eat and take out a few minutes before serving to allow them to soften slightly.

*Alternatively you can use silicone heart-shaped ice cube trays or popsicle moulds and make frozen yogurt bites or pops.

For more recipes like this, see our book Sugarproof, available here and everywhere books are sold and in all formats.