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Natural Awakenings Twin Cities

Blueberry and Pumpkin Seed Yogurt Bark

Jan 29, 2021 08:30AM ● By Michelle Routhenstein
Blueberry pumpkin seed yogurt bark recipe

courtesy of Laura Flippen

This dessert is for lovers of froyo, ice cream or frozen treats. Plain yogurt is blended with refreshing mint, sweet blueberries and a hint of honey­—all topped with crunchy pumpkin seeds. This bark can also be an easy breakfast alternative that balances high-quality protein, dietary fiber and heart-healthy fats. Eat this delicious snack in a bowl to catch the yogurt bark liquid goodness as it melts. Add a drizzle of dark chocolate for extra decadence. 

Yield: 6 servings

2 cups nonfat plain yogurt
1¼ cups blueberries, divided
1 Tbsp coarsely chopped fresh mint
1 tsp honey
¼ cup raw, unsalted, pumpkin seeds

Line a baking sheet with parchment paper, making sure the edges are covered. In a medium-size bowl for a food processor, combine the yogurt, 1 cup of blueberries, the mint and honey. Blend until smooth, about 2 minutes.

Using a rubber spatula, evenly spread the yogurt mixture over the parchment paper. Evenly add the remaining blueberries along with the pumpkin seeds on top of the yogurt mixture.

Freeze for 2 to 4 hours until the bark is fully frozen. The best way to check is to poke the middle of the pan with a fork to see if it has hardened. Once fully frozen, the edges should easily lift, as well.

Break the bark up into 12 pieces and freeze in an overnight container or a freezer-safe, zip-top bag for up to one month.

Source: The Truly Easy Heart-Healthy Cookbook by Michelle Routhenstein.

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