Pumpkin Yogurt (Yogurt Bark And Yogurt Melts)

• servings: 16 servings
• active time: 10 minutes
• total time: 2 hours 10 minutes

Ingredients

2 cups full fat whole milk Greek yogurt

½ cup pumpkin puree

¼ cup maple syrup

½ tsp pumpkin pie spice

¼ tsp vanilla extract

¼ cup finely chopped granola

2 tbsp sprinkles (optional)

Directions

For Yogurt Bark

In a bowl, stir together the pumpkin puree, yogurt, maple syrup, and vanilla extract until smooth. Once combined, spread the mixture into an even layer on a parchment paper lined baking pan into a rectangular shape.

Sprinkle the granola and sprinkles evenly across the top of the yogurt mixture. Feel free to add on any of your favorite toppings.

Place the pan in a freezer for 2 hours.

After 2 hours, break the bark into small servings and transfer the pieces to a freezer safe ziploc bag or container to store!

For Yogurt Melts

In a bowl, stir together the pumpkin puree, yogurt, maple syrup, and vanilla extract until smooth.

Pour the mixture into a piping bag or Ziploc bag with a very small cut at the tip and pipe out small dime-sized circles onto a parchment paper-lined pan. (You will want to make sure that the hole at the tip is very small since the yogurt mixture is a little runny. If your hole size is too large, it will be hard to pipe the circles).

Place the pan in a freezer for 2 hours.

After 2 hours, transfer the melts to a freezer safe ziploc bag or container to store!

Nutrition

• Calories: 42.56 kcal
• Total Fat: 0.53 g
• Saturated Fat: 0.14 g
• Unsaturated Fat: 0.2 g
• Trans Fat: 0.001 g
• Cholesterol: 1.25 mg
• Sodium: 10.39 mg
• Total Carbohydrate: 6.56 g
• Dietary Fiber: 0.33 g
• Total Sugars: 4.86 g
• Protein: 2.89 g