| 5 | 65 | 99 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h 5 min | 0 min | 6 |
| 2 3/4 cup | Greek yogurt, plain, fat-free |
| 1 tsp | Corn flour, whole grain (optional) |
| 2 tbsp | Malt syrup (or 1 Tbsp granulated stevia) |
| 3 1/8 tbsp | Pomegranate seeds |
| 1 fruit | Purple passion fruit |
1. Whisk together the yogurt, corn flour (if using) and malt sryup (or sweetener of choice) together in a medium-sized mixing bowl.
2. Add half of the pomegranate seeds and the whole passion fruit to the yogurt mixing bowl and stir everything together until combined.
3. Line a baking sheet with parchment paper and pour the yogurt mixture on top, spread everything out evenly until you get about 1/4" thickness (or desired thickness).
4. Top the bark with the remaining pomegranate seeds and place the baking sheet in the freezer and freeze for 1 hour, or until completely frozen.
5. Remove the bark from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in zip lock bags for up to 10 days.
Quick Tips:
If pomegranate and passionfruit aren't within your taste preferences, add any fruit of choice: chopped berries, orange zest, chopped banana and mango etc.
Use dairy-free yogurt, such as Soygo or Almond Breeze if you are a vegan or dairy-free.
| Fruit | 0.1 |
| Milk Alternative | 0.6 |
