Frozen Greek yogurt bars

Hubert Cormier, Nutritionniste

Yogurt freezes very well. However, due to its low fat content, it tends to become hard, unlike ice cream, which stays manageable and is very sweet. Why not take advantage of this consistency to make frozen yogurt bars? After a few hours in the freezer, simply break the bars into pieces. The flavour options are endless, and you can serve the bars for breakfast, for dessert or as a snack! They can quickly become addictive. What’s more, they’re so eye-catching that they’ll definitely steal the spotlight at your brunches. You can even serve them on a bed of ice cubes!

5 to 10 min
8 servings
4 to 6 hours (or overnight)

Ingredients:

  • Option 1 (breakfast)
  • One 750 g container of Oikos plain Greek yogurt (0% M.F.)
  • 30 raspberries, fresh or frozen
  • 1/2 cup (125 mL) coarse oatmeal
  • 2 tbsp. (30 mL) slivered almonds
  • 2 tbsp. (30 mL) maple syrup
  • 1 vanilla bean or 1 tsp. (5 mL) vanilla paste
  • Option 2 (dessert)
  • One 750 g container of Oikos plain Greek yogurt (4% M.F.)
  • 20 pecans, caramelized in 2 tbsp. (30 mL) water and  2 tbsp. (30 mL) maple syrup
  • 2 tbsp. (30 mL) fleur de sel caramel, divided
  • 2 tbsp. (30 mL) maple flakes
  • Option 3 (snack)
  • One 750 g container of Oikos vanilla Greek yogurt (2% M.F.) combined with 2 tbsp. (30 mL) orange flower water and 2 tbsp. (30 mL) black chia seeds
  • 1/2 pink grapefruit, sectioned
  • 1/2 cup (125 mL) unsalted pistachios, shelled and lightly crushed
  • Zest of one lime

Preparation steps

  • Place a sheet of parchment paper on a baking sheet.

  • Spread the Greek yogurt evenly on the sheet. The ideal thickness is about ¼ inch (5 mm).

  • Place the topping ingredients on the yogurt.*
    *For the breakfast version, first mix the ingredients in a bowl.

  • Freeze for 4 to 6 hours or overnight.

  • Break the bar into pieces and store in the freezer in an airtight bag.