Unicorns may not exist, but you can make the next best thing: unicorn bark.
This frozen yogurt unicorn bark is made with yogurt, fruit, and Vanilla Whey Shakeology (which is kind of like magic, amirite?).
Unicorn bark is usually made with sugar, more sugar, food coloring, and lots of sprinkles, so how did we make it colorful and still good for you?
We used blueberries, strawberries, and mango to make three different colors of yogurt, then swirled them together in a flat pan for a rainbow effect.
Then, we topped our unicorn bark with wishes, dreams, and shredded coconut (and a sprinkling of glittery sprinkles because we couldn’t help ourselves). So, go ahead, eat like a unicorn without regrets.
To make this unicorn bark recipe without a blender, simply mash each fruit in separate bowls. Add ¾ cup yogurt, 1 scoop Shakeology, and 1½ tsp. honey to each bowl and mix well.
Don’t have Shakeology yet? Get your favorite Shakeology flavor here.
- Parchment paper
- 2¼ cups reduced-fat (2%) plain yogurt, divided use
- 3 scoops Vanilla Shakeology, divided use
- 4½ tsp. honey, divided use
- ½ cup medium strawberries, chopped
- ½ cup fresh blueberries
- ½ cup chopped mango or pineapple
- ¼ cup + 2 Tbsp. unsweetened shredded coconut
Line 13 x 9-inch pan with parchment paper. Set aside.
Place ¾ cup yogurt, 1 scoop Shakeology, 1½ tsp. honey, and strawberries in blender; cover; blend until smooth. Place in a medium bowl. Set aside.
Place ¾ cup yogurt, 1 scoop Shakeology, 1½ tsp. honey, and blueberries in blender; cover; blend until smooth. Place in a medium bowl. Set aside.
Place remaining ¾ cup yogurt, remaining 1 scoop Shakeology, remaining 1½ tsp. honey, and mango in blender; cover; blend until smooth. Place in a medium bowl. Set aside.
Place large dollops of strawberry mixture randomly around prepared baking sheet. Repeat with blueberry and mango mixtures, making sure dollops are touching.
Gently cut through yogurt mixtures with a knife in a circular motion to create marbling.
Sprinkle top with coconut. Cover with plastic wrap.
Freeze for two hours, or until firm.
Cut (or break) into bite-sized pieces.
Serve immediately, or freeze in an airtight container up to five days until ready to eat.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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An FFC as part of breakfast or lunch.
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