Kidney friendly frozen yogurt bark with strawberries and chocolate chips, lower in sodium, potassium, and phosphorus.
Diet preference: Vegetarian
Cuisine type: American
Ingredients
Yield:
Yield
32 Squares
- 3 cups whole milk plain Greek yogurt
- ¼ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1½ cups sliced strawberries
- ¼ cup mini chocolate chips
Image
Directions
Nutritional Information Prep: 10 min, Cook: 3 hr, Total: 3 hr 10 min
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together the Greek yogurt, maple syrup or honey, and vanilla extract.
- Spread the yogurt mixture onto the prepared baking sheet into a 10 x 15 inch rectangle.
- Scatter the sliced strawberries evenly over the yogurt mixture.
- Sprinkle the mini chocolate chips on top.
- Freeze until very firm, at least 3 hours.
- Cut or break into 32 pieces before serving.
- Store leftover pieces in a freezer safe container.
Serving size: 1 Square
- Calories: 39 kcal
- Carbohydrates: 5 g estimated
- Dietary Fiber: 0.3 g estimated
- Total Sugars: 4 g estimated
- Protein: 2.3 g
- Fat: 1.4 g estimated
- Saturated Fat: 0.8 g estimated
- Cholesterol: 4 mg estimated
- Sodium: 9 mg
- Potassium: 56 mg
- Calcium: 35 mg estimated
- Phosphorus: 36 mg
