Ingredients
Equipment
Method
- In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened. Set aside.1/2 cup graham cracker crumbs, 1 tablespoon melted unsalted butter, 1 tablespoon granulated sugar
- In a medium bowl, whisk together the Greek yogurt, heavy cream, powdered sugar, key lime juice, key lime zest, vanilla extract, and pinch of salt until smooth and well combined. Taste and adjust sweetness or tanginess as needed.2 cups full-fat plain Greek yogurt, 1/4 cup heavy cream, 1/4 cup powdered sugar, 2 tablespoons fresh key lime juice, 1 teaspoon key lime zest, 1/2 teaspoon vanilla extract, Pinch salt
- Line a rimmed baking sheet with parchment paper, ensuring there's a slight overhang on the sides for easy lifting. Pour the yogurt mixture onto the prepared baking sheet, spreading it evenly into a thin layer, about 1/4 to 1/2 inch thick.
- Sprinkle the prepared graham cracker crumble evenly over the top of the yogurt layer. Gently press the crumbs down with the back of a spoon or your fingers to help them adhere.
- Transfer the baking sheet to the freezer and freeze for at least 4-6 hours, or until the bark is completely solid.
- Once frozen solid, carefully lift the parchment paper with the yogurt bark from the baking sheet. Place it on a cutting board and break it into irregular pieces with your hands or a knife.
- If desired, garnish with fresh lime slices or a dollop of whipped cream before serving. For an extra layer of flavor, sprinkle with toasted coconut flakes. Serve immediately and enjoy this refreshing treat!1 batch thinly sliced lime wheels, 1 batch whipped cream, 1 batch toasted coconut flakes
Notes
Best stored in the freezer. Can be stored for up to 1-2 months in an airtight freezer-safe container. Let sit at room temperature for 5-10 minutes to soften slightly if too hard.
