Ingredients
Scale
- 2 cups Plain or Vanilla Greek Yogurt (Full-fat or 2% works best for creaminess)
- 2 tablespoons Maple syrup or honey
- 1 teaspoon Ground cinnamon, divided
- 1 large Honeycrisp or Granny Smith apple, finely diced
- 1/4 cup Low-sugar granola
- 2 tablespoons Chopped pecans or walnuts
- A pinch of Sea salt
Instructions
- In a medium mixing bowl, combine the Greek yogurt, maple syrup (or honey), and half of the ground cinnamon. Whisk these ingredients together until the yogurt is smooth and the cinnamon is evenly distributed. If you are using pre-sweetened vanilla yogurt, you may want to reduce or omit the extra maple syrup to keep the sugar content low.
- Place the diced apples in a small skillet over medium heat with a splash of water or a tiny bit of coconut oil. Sprinkle the remaining cinnamon over the apples. Sauté them for about 3 to 5 minutes until they soften slightly but still retain a bit of a bite. This step mimics the texture of apple pie filling. Remove from heat and let them cool for a few minutes so they don’t melt the yogurt immediately.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Pour the yogurt mixture onto the center of the sheet and use a spatula to spread it into an even layer about 1/4-inch to 1/2-inch thick. Do not make it too thin, or it will break into tiny shards too easily.
- Evenly distribute the sautéed cinnamon apples over the yogurt layer. Follow this with a sprinkle of granola, chopped pecans, and a tiny pinch of sea salt to enhance the flavors. Gently press the toppings into the yogurt with the back of a spoon to ensure they stick once frozen.
- Place the baking sheet flat in the freezer and let it set for at least 3 hours, or until the yogurt is completely firm. Once frozen, lift the parchment paper off the tray. Use your hands to break the bark into irregular shards, or use a sharp knife to cut it into clean squares. Serve immediately or store in the freezer.
- Cook Time: 3 hours 15 minutes