Salted caramel yogurt bark, 45 calories a piece

Ingredients

• 2 cups plain nonfat Greek yogurt
• 2 tablespoons allulose or monk fruit sweetener
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• 3 tablespoons allulose, for the caramel
• 2 tablespoons heavy cream
• pinch of salt, plus flaky sea salt for topping

Instructions

1. Make the caramel first. Melt the butter in a small saucepan over medium heat, then whisk in the 3 tablespoons of allulose until dissolved.
2. Let it simmer for 2 to 3 minutes, whisking occasionally, until it turns a light amber color and thickens slightly.
3. Remove from heat and whisk in the heavy cream and a pinch of salt. It will bubble up, keep whisking until smooth. Let cool for 10 minutes, it will keep thickening as it cools.
4. While the caramel cools, line a baking sheet with parchment and whisk the yogurt, remaining allulose, and vanilla together until smooth. Spread evenly onto the parchment.
5. Drizzle the cooled caramel over the yogurt in ribbons and swirl gently with a knife.
6. Sprinkle with flaky sea salt.
7. Freeze for at least 3 hours, or until solid. Because it's made with allulose instead of a sugar alcohol, the caramel stays soft even straight from the freezer instead of turning rock hard.
8. Break into pieces and serve straight from the freezer.

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