Frozen Yogurt Bark

Line a rimmed baking sheet with parchment paper. 2. In a medium bowl, stir together yogurt, maple syrup and vanilla until well combined. 3. Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in rectangular shape. Scatter the strawberries and blueberries on top. Sprinkle with coconut flakes. 4. Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve. 5. Store leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating.