Red, White & Blueberry Frozen Yogurt Bark – 1 Freestyle Smart Point

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Me·mo·ri·al Day
məˈmôrēəl ˌdā/
noun
  1. a day on which those who died in active military service are remembered, traditionally observed on May 30 but now officially observed on the last Monday in May.

When you mention Memorial Day in the US you think of veterans, parades, picnics, trips to the beach or mountains, three day weekends and food.   Lots and lots of food.

Traditional Memorial Day fare is mayo laden pasta salads, brats and beers, unnaturally colored cupcakes and cookies, and the occassional watermelon thrown in just for fun.  Even when we are camping I can blow through a day’s worth of points in a blink…or a bun 🙂

This year I opted for lighter desserts, one I could make ahead and one I could make on demand.

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Since plain, nonfat greek yogurt has gone to zero Smart Points on Freestyle I have been obsessed.  My fingernails and hair are going crazy….I eat it almost every day!

The weather this Memorial Day weekend in East Tennessee was rainy, muggy, soggy, hot…did I mention muggy?  We didn’t have any outdoor plans but I was hair up all three days…naturally wavy hair and humidty don’t mix.

With the mugginess outside I decided I wanted something cool, low points, and easy to make for our Chat #73: Be Here Now.  (side note:  I provide my recipes and chats for FREE….after you watch #73 be sure to pay with some Love Bucks!)

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Red, White & Blueberry Frozen Yogurt Bark: 1 Freestyle Smart Point per serving

Prep

Cook

Total

Yield 6 servings

Ingredients

I always have most of this on hand...super quick and easy to prep, just need time to freeze!

  • 1 cup plain non fat greek yogurt separated into 1/2 cup portions in two small bowls (I use Dannon Light & Fit Plain Non Fat Greek)
  • 1 Tbsp SF Jell-O Cheesecake powder
  • 1 Tbsp SF Jell-O Vanilla powder
  • 1 tsp Jell-O Cherry powder
  • 1 tsp vanilla extract
  • 1 tsp Truvia Baking Blend
  • 2 Tbsp pomegranate seeds (or you can use sliced strawberries or raspberries)
  • 1/4 cup blueberries
  • 2 Tbsp Chocolate Dream Semi Sweet baking chips (or similar, these are dairy free and less points that regular chocolate chips)

Instructions

[caption id="attachment_2863" align="aligncenter" width="610"] Red, White & Blueberry Frozen Yogurt Bark ~ 1 Freestyle Smart Point per serving[/caption]

  1. Divide yogurt equally into two small bowls
  2. To one 1/2 cup of yogurt add Truvia Baking Blend, vanilla extract and Jell-O Cheesecake powder.  Mix until dissolved and smooth.
  3. To the other 1/2 cup of yogurt add Jell-O Vanilla and Jell-O Cherry powder.  Mix until dissolved and smooth.
  4. Line a 9 x 9 (or other square) baking dish with wax paper or I used parchment paper.  
  5. Add white yogurt mix to half of the dish and spread evenly to just over half way.
  6. Add red yogurt mix to the other half, smooth and cross over the middle line
  7. Take your spoon and "swirl" the two together (without completely mixing the colors) and smooth one more time to approximately 1/2" thick
  8. sprinkle fruit and chips on top and lightly press in
  9. Freeze for 2-4 hours
  10. Break apart into 6 servings and serve immediately!

[caption id="attachment_2850" align="aligncenter" width="413"] Red, White & Blueberry Frozen Yogurt Bark ~ 1 Freestyle Smart Point per serving[/caption]

Courses Dessert

Cuisine American

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