4th of July Bark

My creamy 4th of July Bark is a festive & healthy way to celebrate today with your loved ones! It's also AIP, Paleo, Whole30 & Top 8 friendly.

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Cook Time 6

Total Time 6

Course Dessert

Servings

Calories 13 kcal

Equipment

6 cup storage container with a lid
Parchment Paper

Ingredients

¾ cup coconut yogurt
¼ cup strawberries, thinly sliced
9 blueberries
2 teaspoon honey (optional, omit for Whole30)

Instructions

Line a 6-cup tupperware with parchment paper.
Evenly spread the yogurt on the bottom as a thin base.
To mimic the American flag, gently press the blueberries in the top left corner as a 3x3 square for the stars. Add the sliced strawberries as the stripes.
Cover and freeze for 4-6 hours, or until solid. Cut into small, 2" squares and serve. Store leftovers in the freezer.

Notes

Check out how to make Instant Pot Coconut Yogurt the day before to make this recipe completely from scratch!
If you're following the Whole30 diet, omit the honey to stay compliant.

Nutrition

Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 5mgPotassium: 24mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 15mgIron: 1mg