hibiscus pomegranate yogurt bark

Hibiscus Pomegranate Yogurt Bark

By Ahna Crum, R.D.N.
July 29, 2022

Giving in to a craving for a sweet treat has never tasted so good or been so good for you. Pomegranates are packed with polyphenols, which studies suggest may help decrease inflammation, reduce some heart disease risk factors, and improve depression and anxiety.

This recipe is: heart healthy, anti-inflammatory, vegetarian, gluten free

Start to finish: 10 minutes, plus 4 hours chill time

Serves 3

Ingredients:

  • 1/4 cup boiling water
  • 2 hibiscus tea bags
  • 1 1/2 cups plain, low-fat Greek yogurt
  • 1 tablespoon raspberry jam
  • 2 teaspoons finely shredded mint leaves (optional)
  • 1/3 cup pomegranate seeds

Directions
Boil water. Once it’s reached a boil, pour 1⁄4 cup of the boiling water over 2 tea bags and steep for 5 minutes. Then, let cool.

Line a 9-by-13-inch baking sheet with parchment paper, wax paper, or a silicone mat.

hibiscus pomegranate bark ingredients

Mix the tea, yogurt, raspberry jam, and mint (optional). Use a blender if you prefer a smoother bark. The tea and jam will color the white yogurt pink.

hibiscus pomegranate bark ingredients prepped

Spread the yogurt evenly onto the lined baking sheet, about 1/4 inch thick. Top with pomegranate seeds and gently press into mixture.

Freeze for 4–5 hours (or overnight) until firm. Break into pieces to eat.

Notes:

  • Keep frozen in an airtight container or freezer bag for up to 2 months. Line with parchment paper between the pieces if needed.
  • A 9-by-13-inch sheet pan will make approximately nine 3-inch-by-4-inch pieces. A serving is 3 pieces.
  • Don’t like mint? Mix in ground or fresh ginger instead. Or omit completely.
  • For variety, try adding in strawberry slices, blueberries, crushed pistachios, sliced almonds, or hemp seeds.
  • If you plan on making a batch of the Chocolate Hibiscus Pomegranate Yogurt Bark at the same time, during the first step, pour 1/2 cup of boiling water over 4 hibiscus tea bags and reserve 1/4 cup of the tea for that recipe.
  • The more liquid added, the icier (and less creamy) the dessert will become when it freezes. Blending in any fresh or frozen fruit will add to the liquid content.
  • Keep frozen and serve immediately out of the freezer. Chilling a plate ahead of time will help keep the dessert cold.

Nutrition per serving: 103 calories; 3g fat (2 g saturated fat); 13mg cholesterol; 41 mg sodium; 10 g carbohydrate; 1 g fiber; 8 g sugar; 10 g protein.