This delicious Cinnamon Snickerdoodle-swirled yogurt bark is our new go-to sweet treat! On a hot summer day, it's the perfect way to cool off. 

Recipe + photos courtesy of Megan Holcomb

Ingredients:

Yogurt Bark:

• 32 oz vanilla full-fat yogurt (regular or dairy-free)
• ½ cup Cinnamon Snickerdoodle Almond + Cashew Butter
• 5-6 strawberries, thinly sliced
• ⅛ cup chocolate chips

Strawberry Sauce:

• 1 lb strawberries, rinsed, hulled, and thinly sliced
• ¼ cup sugar
• 1 tablespoon lemon juice

Directions:

1. First, prepare the strawberry sauce in a medium pot by adding a pound of strawberries, sugar and lemon juice.
2. Cook strawberries on medium heat and bring mixture to a boil, stirring every few minutes. 
3. Reduce heat to low and simmer for 20-30 minutes, stirring occasionally.
4. Turn off heat and let sauce cool completely.
5. Next, make the yogurt bark! In a medium sized bowl, add the yogurt and whisk until there are no visible clumps. 
6. On a parchment-lined sheet pan, pour the smoothed yogurt and spread into a 12x18 rectangle.
7. Add blobs of almond butter and your cooled strawberry sauce onto the yogurt and swirl both with a toothpick until each is thoroughly spread across the yogurt. 
8. Spread the chocolate chips evenly across the top of the yogurt mixture.
9. Place sheet pan into the freezer for at least 3 hours.
10. Take out and cut into pieces – eat frozen and store the rest in the freezer.