• 2 Cups unsweetened non-dairy yogurt
  • 1-2 Tbsp. maple syrup
  • 1/2 Tsp. vanilla extract
  • 1/2 of a 16-ounce package of Driscoll's Strawberries
  • 1/2 of a 6-ounce package of Driscoll's Blueberries
  1. LINE a baking dish with parchment paper.
    POUR yogurt into a mixing bowl.
    ADD maple syrup.
    ADD vanilla.
    STIR yogurt mixture until ingredients are fully incorporated.

  2. POUR yogurt mixture evenly into baking dish.
    PRESS berries and coconut evenly into yogurt.
    CHILL in freezer 3 hours or overnight.
  3. REMOVE fro-yo bark from freezer.
    CUT or BREAK into chunks.
    SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g