July always reminds me of the family vacations we would take Michigan. I remember the long day we dedicated to picking blueberries and how I felt like picking each berry was such tedious work. Each pick did not seem like much until we added everyone’s buckets together to take home around ten pounds of blueberries each year. This is a perfect way to get farm fresh blueberries and plan a fun family outing. There are over forty pick your own berry farms here in Iowa (pickyourown.org).
One of my favorite recipes for the summer is frozen yogurt bark! This recipe fits perfectly for busy morning breakfasts or a quick mid afternoon snack.
Frozen Yogurt Bark
2 cups Greek yogurt
3 tbsp chia seeds
2 tbsp honey
½ cup unsweetened coconut
1 cup blueberries
Get a medium sized mixing bowl and combine the yogurt, honey, and chia seeds.
Pour the mixture onto a cookie sheet lined with parchment paper.
Chop up mango into ¼ inch cubes. Evenly spread out the mangoes and blueberries on top of the yogurt layer. Sprinkle the coconut on top.
Freeze for 3 hours or overnight to ensure that it is frozen solid. Break the bark apart into pieces and store in your freezer in an airtight container.
There are so many variations of this bark this recipe never gets dull. Create your own variation by adding dark chocolate chips and strawberries or even adding some granola.
Blog provided by: Anna Colagrossi