Frozen Yogurt Bark
created by: Project School Nutrition
Recipe Category: Breakfast, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 30
Meal Pattern Contribution: .5 oz eq WGR grain, 2 oz eq m/ma
Ingredients
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This no-cook, student-friendly option is perfect for breakfast or grab-and-go service. Packed with whole grains, protein, and fruit, it’s easy to prep, portion, and serve – making it a smart, nutritious addition to your menu that students love!
Directions
- Line half size sheet pans with pan liners.
CCP: No bare hand contact with ready to eat food. - Pour 2 lb yogurt into each half sheet pan and spread to fill the pan in an even layer.
- Top each pan with 2 cups strawberries, 2 cups blueberries, and 1/2 lb granola. Press ingredients down lightly to stick to the yogurt.
- Freeze and store overnight.
CCP: Hold at 41° F or below.
CCP: No bare hand contact with ready to eat food. - Remove bars from pan, keeping on parchment paper. Cut each pan into 16 pieces, 4 x 4. Return to freezer until time of service. During service, return to freezer after 15 minutes. Serve 2 pieces to each student.
CCP: Hold and serve at 41° F or below.
Allergens: Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 230
Total Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 3 mg
Sodium: 133 mg
Total Carbohydrates: 45 g
Dietary Fiber: 7 g
Total Sugars: 19 g
Added Sugars: 9 g
Protein: 7 g
