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Frozen Mushroom Coffee Yogurt Bark

INGREDIENTS

MAKES 6 SERVINGS
  • 2 cups (480 g) plain Greek yogurt or thick coconut yogurt
  • 1 labeled serving Nature Echo 11-in-1 Mushroom Coffee
  • 1–2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/3 cup (about 20 g) crushed freeze-dried strawberries
  • 2 tablespoons chopped pistachios

INSTRUCTIONS

  1. Line a small rimmed tray or 9-inch pie pan with parchment paper.
  2. In a small bowl, stir the Nature Echo Mushroom Coffee into 1/4 cup of the yogurt until smooth.
  3. Fold that mixture into the remaining yogurt with the maple syrup and vanilla.
  4. Spread the yogurt mixture about 1/3 inch (8 mm) thick on the prepared tray.
  5. Scatter the strawberries and pistachios over the top, pressing them in gently.
  6. Freeze for at least 4 hours, then break or cut into pieces. Serve frozen.

PRODUCTS IN THIS RECIPE

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Mushroom Coffee 11 in 1 Mushrooms with Ashwagandha

Mushroom Coffee 11 in 1 Mushrooms with Ashwagandha

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