Mazzullo, N. 2021, Festive Fruit Bark, Extension | University of Nevada, Reno, Recipes

Festive Fruit Bark

Not only do berries taste great, they are also great for us. Strawberries are high in folic acid, while blackberries are ⅓ of our daily recommended fiber in just one cup. Berries are also packed with antioxidants that protect our cells from damage. Whether we are adding them to a dish, eating them whole, or making them the star of our meal, you can't go wrong with incorporating berries into your diet.

Level: Easy

Ingredients

1 (32 oz.) container vanilla Greek yogurt
2 cups frozen strawberries (no added sugar), sliced
2 cups frozen blackberries
4 tablespoons strawberry jelly
4 tablespoons blackberry jelly

Directions

1.   Line a 10 x 15 x 1-inch cookie sheet with parchment paper. Spread the yogurt on top of the paper. Place strawberries and blackberries on the yogurt.
2.   Drizzle with the strawberry and blackberry jellies. Tap on the counter slightly to help the fruit settle in the yogurt. Freeze for 4 hours. Remove the bark and cut or break it into pieces.
3.   Store this treat in a zip-close bag in the freezer. Pull it out to enjoy a healthy, frosty snack. You may want to let it thaw for 5-10 minutes before eating.

Cook's Note

Jam may be substituted for jelly.
Try new combinations of fruit and jelly.
Try reduced-fat Greek yogurt for fewer calories.

Recipe and Photo Source: University of Nebraska Extension

Learn more about the author(s)

Natalie Mazzullo

Also of Interest:


Consumer Preferences for Meat Attributes Recent food industry trends have presented consumers with the opportunity to demand more from the products they purchase. In the market for food products, this means that consumers are able to purchase products that do more than serve their basic need for nutrition. Cowee, M., Curtis, K., Harris, T., and Lewis, S. 2008, Extension \| University of Nevada, Reno, FS-08-11
Livestock Producer Interest in Local Processing A mail survey of agricultural producers was conducted during autumn 2005 to assess producer interest in a potential livestock slaughter and/or processing facility in Northern Nevada. One hundred fifty-three surveys were returned, representing nearly 70 percent of total livestock ... Cowee, M., Curtis, K., Lewis, S., Harris, T. 2008, Extension \| University of Nevada, Reno, FS-08-10
Douglas County Cow-Calf Production Costs & Returns This publication is intended to be a guide used to make production decisions, determine potential returns, and prepare business and marketing plans. Practices described are based on the production practices considered typical for a beef cattle cow-calf operation in this region, b... Curtis, K., Lewis, S., and Ruby, K. 2006, Extension \| University of Nevada, Reno, FS-07-11
Techniques for Inspiring Hope in Groups Learn about serval ways to inspire hopes in groups such as storytelling, agenda sharing, brainstorming, and many more. Havercamp, M. and Lewis, S. 2006, Extension \| University of Nevada, Reno, FS-06-75
Tip Sheet Session Purpose A Series of Fact Sheets on Effective Group Facilitation This factsheet contains information on session purpose ranging from what it is to the advantages of a session purpose. Learn more about how a session purpose is crated, looks like, and more. Lewis, S. and Havercamp, M. 2006, Extension \| University of Nevada, Reno, FS-06-74