******Space is limited, you MUST register for this event*****

Discover a refreshing, nutrient-packed way to beat the heat with this Cool Summer Kitchen Series class featuring a DIY Yogurt Bark, led by returning Culinary Nutritionist Sonia Verrilli-Jabon. This cool, customizable treat is perfect for warm days, post-workout snacks, or guilt-free desserts.

In this session, you will learn how to create yogurt bark with dairy-free, gluten-free variations using plant-based yogurts such as coconut, almond, or cashew. We will explore a variety of flavor profiles—from Mediterranean-inspired combinations with figs, pistachios, and honey, to antioxidant-rich berry blends, tropical citrus infusions, and even chocolate-inspired indulgent options.

Beyond flavor, this class highlights how to elevate your yogurt bark with functional ingredients that support overall wellness. Discover how to incorporate superfoods like chia seeds, flaxseeds, cacao nibs, and adaptogenic add-ins to boost fiber, protein, and anti-inflammatory benefits. You will also gain inspiration for creating visually stunning, layered bark designs that make this simple recipe feel elevated and fun.

Whether you are preparing snacks for your family, entertaining guests, or looking for a nourishing treat that aligns with your health goals, this class offers versatile techniques and creative inspiration to make yogurt bark a staple in your summer kitchen.

Sonia is a Certified Culinary Nutritionist & Fitness Coach, Wellness Cooking Instructor, and the Founder of Beets & Biscotti. She founded Beets & Biscotti to encourage the use of nutrient dense ingredients that fuel and heal the body holistically, without sacrificing taste (and it usually includes a pinch of dark chocolate and a smidgen of fun). She is an educator and advocate for whole foods, wellness, fitness, and family!

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Allergy & Dietary Disclaimer 

The ingredients in this recipe will focus on using, naturally gluten-free, and dairy-free ingredients that are plant-forward; however, Sonia does speak to various swaps that can satisfy many dietary needs.  This recipe will have nuts and seeds as well as certified gluten-free and glyphosate-free oats. 

Samples are prepared in a kitchen that may come into contact with wheat, diary, soy, tree nuts, and peanuts. Attendees with severe food allergies should exercise caution. If you have a specific ingredient concern, please feel free to reach out to Victoria at the Westfield Memorial Library at vpawlicki@wmlnj.org. 

Featured Ingredients: 

Seasonal fruit, coconut yogurt, variety of nuts and seeds, maple syrup/agave syrup, dark chocolate