How about a chocolate and raspberry breakfast, brought to you by flatbread? With a little advance preparation by way of an overnight freeze, this frozen yogurt flatbread bark is all yours to nibble on with delight while the coffee is brewing.
Of course, it doesn’t have to be just for breakfast, you know. It could be a snack in the afternoon, a little piece pulled out of the freezer when a friend stops over, enjoyed with a cup of tea. I never know who will pop by, so it’s always nice to be prepared if and when they do.
Speaking of freezers, I know everyone has their preference for refrigerator configurations, but I really do appreciate the side-by-side freezer/fridge combo when I make this recipe. The flatbreads fit on a small tray that I can slide right into the freezer perfectly. Admittedly, I’ve never had a lower, drawer-style freezer, but every time I’ve opened one, at someone else’s house, it’s been packed to the gills with no wiggle room whatsoever. To me, it seems to store things less efficiently.
However, I find that even when my freezer is fully stocked, I can always squeeze one more little treat inside, and usually it’s flatbread. I guess the very nature of “flat” bread makes it a good candidate for fitting into a tight place!
But in all seriousness, what can’t this stuff do? We all know flatbread can make super pizzas, wraps, crackers, chips, and sandwiches. I guess when flatbread is used for desserts and sweet applications, that impresses me the most. It just gets me right here (thumps chest) with the ingenuity and creativity all the cooks around the world possess in order to come up with a healthier, sweet snack or dessert for people to enjoy. It’s no small feat. I just love it!
Anyways, this flatbread bark gets its sweetness from raspberries and a little bit of sugar-free chocolate. If you don’t have pistachios, by all means use walnuts, pecans, or even pepitas. Mix up your favors; flatbread is all about creativity and having fun while making smarter food choices everyday.
-Amy at Flatout
Frozen Yogurt Flatbread Bark
- 1 Flatout Thin Crust Artisan Flatbread
- 1 cup fat-free Greek yogurt
- 3 tablespoons low-sugar strawberry preserves
- 1 cup fresh raspberries
- 1 tablespoon sugar-free chocolate chips, chopped
- 2 tablespoons pistachios, chopped
In a bowl, mix together the raspberry preserves and the yogurt. Spread evenly on the flatbread to the edges. Arrange the raspberries on the flatbread, pressing them in gently with fingers. Scatter with chocolate and pistachios, pressing them in as well, then freeze overnight before breaking or cutting into pieces.
Serving size: 1/2 flatbread.
Suggested Flatout: Thin Pizza Crust - Rustic White
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