This delicious recipe will leave you in the festive spirit...but keep you going on your weight loss goals.
Prep Time15 minutesmins
Freeze time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: Weight Watchers
Cuisine: Dessert, Healthy
Servings: 25
Calories: 33.21kcal
Author: www.theholymess.com
Ingredients
2cupGreek Yogurtplain, non-fat
1tspvanilla extract
1/2tspalmond extract
.25cupSteviaPyure brand
.25cupalmondssliced
.25cupdried cranberries
2squarechocolateGhiradelli
Instructions
Toast the sliced almonds in a cast iron skillet over low heat, till slightly golden. Take care not to burn! Let cool.
Whip together the Greek Yogurt, 1/4 cup of Pyure, almond extract and vanilla extract with a wire whisk.
Line an 8×8 pan with parchment paper. Add the yogurt mix to the pan.
Sprinkle on the toasted almonds and cranberries all over the yogurt. Press the top lightly so that the almonds and the cranberries adheres to the yogurt.
Melt the chocolate squares in a microwave at 15 second intervals. Place the melted chocolate in a Ziploc bag and snip off one end.
Drizzle the melted chocolate on the almond and cranberry crusted yogurt, in a diagonal pattern. Replete the diagonal pattern on the other side to make a criss cross pattern.
Freeze the yogurt bark for 2 to 4 hours.
To serve: Let it sit on the counter for 5 minutes and then with a sharp knife, cut the yogurt bark into 25 pieces. Serve immediately and freeze the leftovers.