Ingredients: \t1 1/2 cups plain full-fat Greek yogurt \t2 Tablespoons maple syrup or honey \t1 teaspoon vanilla extract \t1/3–1/2 cup fresh strawberries, sliced \t1/3–1/2 cup fresh blueberries \t2–3 tablespoons unsweetened coconut flakes Directions: \tLine a rimmed baking sheet with parchment paper. \tIn a medium bowl, stir together yogurt, maple syrup and vanilla until well combined. \tSpread the yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in rectangular shape. Scatter the strawberries and blueberries on top. Sprinkle with coconut flakes. \tPlace in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve. \tStore leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating. Serves 6.