Frozen yoghurt is a staple snack and dessert in our house, we always have a variety of different flavours stored in the freezer for when our sweet tooth takes over.
But this time we wanted to turn it up a notch with a cheesecake twist using cream cheese and our Banana Caramel Cookie Better Being Base.
Yoghurt Cheesecake Base:
140g Banana Yoghurt
70g Banana (small banana)
250g Cream Cheese
2 tbsp Maple Syrup
100g Banana Caramel Cookie Better Being Base
70g Banana (small banana), sliced
1/4 cup Peanut Butter
1/4 cup Caramel Choc Chips
1/2 cup Puffed Rice
Line a large tray with baking paper.
In a food processor combine all Yoghurt Base ingredients and pulse until smooth and creamy.
Spoon the mix evenly over the lined tray and smooth the surface until ~1/2cm thick.
Top with all the toppings.
Place in the freezer for 2-3 hours or until firm.
Remove from the freezer and transfer bark onto a clean work surface to cut into pieces.
* Store in an airtight container in the freezer