FOOD NEWS
Ree Drummond's Yogurt Twist
On Peppermint
Bark Is A
Breakfast Delight
By Crystal Antonace
National Today discovered that out of 2,000 Americans, 80% liked the festive treat peppermint bark. While your peppermint bark recipe typically lives within the bounds of winter, Food Network chef and author Ree Drummond has a method of bringing the same technique used to make peppermint bark into your morning breakfast routine, no matter the season.
Drummond also recommends yogurt bark as a fast, delicious option that happens to mimic everyone's favorite holiday treat. She details mixing honey and greek yogurt, spreading it thinly on parchment-lined sheets studded with various fruits and nuts; the yogurt sheets are then frozen and broken into pieces, keeping them frozen until needed for a quick breakfast.
The Washington Post also agrees that frozen yogurt bark is worth making but offers a few useful suggestions, like sticking with unsweetened yogurt and spreading the yogurt mixture thin, so it breaks apart easily before refreezing. Peppermint bark may not be yogurt bark (yet), but there's nothing wrong with adding peppermint oil to your next round of sweetened frozen yogurt.