A delicious frozen treat combining almond butter and Greek yogurt, topped with wild blueberries, almonds and matcha green tea.
This sponsored recipe is brought by the Almond Board of California as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Almond Butter Yogurt Bark
Recipe by Karman Meyer, RDN, LDN
- ½ cup (122 grams) vanilla nonfat Greek yogurt
- ¼ cup (64 grams) almond butter
- ½ teaspoon (18 grams) honey
- 1 tablespoon (8 grams) frozen wild blueberries
- 1 tablespoon (5 grams) sliced almonds
- matcha green tea powder (optional)
Line a baking sheet with parchment paper. In a small mixing bowl, stir together the yogurt, almond butter and honey. Pour the almond butter-yogurt mixture onto the parchment paper and, using the back of a spoon, spread into a ¼-inch thick rectangle. Top with the wild blueberries and almond slices. Sprinkle with matcha green tea powder. Place the baking sheet in the freezer for 2 to 4 hours. Once frozen, cut the almond butter bark into 4 pieces immediately upon removing from freezer. Enjoy right away or store frozen in a freezer-safe container. Serves 2.
Serving Size: 2 pieces
CALORIES 288; TOTAL FAT 19g; SAT. FAT 2 g; CHOL. 2mg; SODIUM 94mg; CARB. 21g; FIBER 4g; SUGARS 16 g; PROTEIN 13g; POTASSIUM 340mg; PHOSPHORUS 248mg
Note: Optional matcha green tea powder not included in analysis.