Home Living Cooking In the KitchenWave goodbye to summer with this frozen confection

In the Kitchen
Wave goodbye to summer with this frozen confection

Photo: Kayleigh van Vliet Baig

With September approaching, what better way to end the month of August than with a refreshing sweet treat? I have had my eye on frozen desserts for some time now, scoping out the perfect goodie for a cool and delicious delight that doesn’t carry a lot of added sugar.

I love eating yogurt. I used to be all about any kind of yogurt — and any flavor for that matter.  You know those orange creamsicle or lemon meringue pie flavored ones? I used to be all about those until I realized all of the added sugar and ingredients that went into them. Now, I’m all about the plain yogurt, topping it off with all of my favorites – fresh or dried fruit, granola, nuts, honey and, of course, the occasional sprinkle of chocolate chips.

Yogurt makes for a great snack in between meals, and can also be a good source of protein. After seeing many different posts and recipes on social media, I thought it would be a good idea to give this one a try: frozen yogurt bark. Top some sweetened yogurt with your favorites, freeze and enjoy. What more could one ask for?

I’d have to say this is the best way to take care of that ice cream craving without all of the added sugar or even calories. The added bonus is that if the summer heat is still getting to you, this chilly delicacy will help you cool down as well.

Customize your own with any of your favorite frozen yogurt toppings from simple fresh fruit to crazy candies. Perfect to make with friends or family and enjoy together!

Frozen Yogurt Fruit Bark

Photo: Kayleigh van Vliet Baig

Serves 4-6

1 pint plain yogurt, Greek or whole milk preferred
1 tablespoon honey, agave or sweetener of choice
2 teaspoons pure vanilla extract
1/4 cup dark chocolate chips
1/2 cup fresh blueberries
1/4 chopped fresh strawberries
A few pinches of shredded coconut

In a medium bowl, stir together the yogurt, honey and vanilla. Taste for sweetness, adding more honey if desired.

Spread the yogurt on a parchment-lined 9×13 sheet pan.

Sprinkle the chocolate, blueberries, strawberries and shredded coconut over top.

Freeze for at least 4 hours. Remove from freezer and break into smaller pieces, using a knife if necessary.

Serve and enjoy!


baig kayleigh

Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.

Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.

Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.

Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]

April Pokorny
April is a writer, reporter and copy editor for the LOCAL news websites. She is a retired educator and proud grandma. April lives in Calverton. Email April