06/17/2026
Keep cool with a pitaya fro-yo bark full of summery flavors đĽĽ
Rich in color, antioxidants, and nutrients like magnesium, iron, and zinc, this powder adds a pretty punch to frozen yogurt bark and other treats.Â
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Base:Â
â 2 cups whole milk yogurtÂ
â 2 tbsp pitaya powderÂ
â 1 tbsp maple syrup or honeyÂ
â 1 tsp vanilla extractÂ
â Pinch sea saltÂ
Toppings:Â
â â
cup dried mango, choppedÂ
â ½ cup blueberriesÂ
â 1 kiwi, sliced into half moonsÂ
â 2 tbsp raw pistachios, shelledÂ
â 2 tbsp toasted coconut chipsÂ
â 1 tbsp h**pseedÂ
â 1 tbsp cacao nibsÂ
â Light drizzle almond butterÂ
Instructions:Â
â Whisk together yogurt, pitaya powder, maple syrup, vanilla, and sea salt until smooth and bright pink.Â
â Pour onto a parchment-lined quarter sheet pan or a walled dish, pouring in the center so that it spreads evenly.Â
â Arrange mango, blueberries, and kiwi on top. Sprinkle pistachios, h**pseed, coconut chips and cacao nibs. Add the almond butter. If itâs too thick, add 1 tsp of water at a time and mix until itâs the right consistency.Â
â Freeze for 3-4 hours or until completely firm. Break or cut into pieces and serve immediately.Â