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Frozen Yogurt Bark Recipe

Frozen Yogurt Bark

Frozen Yogurt Bark is a refreshing, healthy treat made by spreading creamy yogurt onto a tray and topping it with colorful fruits, nuts, and a hint of honey. It’s the perfect snack for warm days and a fun way to enjoy yogurt. This recipe is simple, quick, and can be easily adapted to your favorite toppings.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 6 pieces
Course: Snack
Cuisine: American
Calories: 110

Ingredients
  

  • 1 1/2 cups plain Greek yogurt
  • 2 tablespoons honey For sweeter bark, increase honey to taste.
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, sliced
  • 1/3 cup fresh blueberries
  • 2 tablespoons chopped almonds
  • 2 tablespoons mini dark chocolate chips Optional.

Equipment

  • 1 mixing bowl
  • 1 baking tray about 13 x 9 inches
  • 1 parchment paper

Method
 

  1. Line a baking tray with parchment paper, letting the edges hang over for easy removal later.
  2. In a mixing bowl, combine the Greek yogurt, honey, and vanilla extract. Stir until smooth and well-blended.
  3. Pour the yogurt mixture onto the prepared tray, using a spatula to spread it evenly into roughly a 1/4-inch thick rectangle.
  4. Evenly scatter the strawberries, blueberries, almonds, and chocolate chips over the yogurt layer.
  5. Gently press the toppings into the yogurt so they adhere better once frozen.
  6. Place the tray flat in your freezer and freeze for at least 2 hours, or until the yogurt is completely firm.
  7. Once set, remove from the freezer. Lift the bark out using the parchment paper, transfer to a cutting board, and slice or break into 6 pieces.
  8. Serve immediately, or store leftovers in an airtight container in the freezer.

Notes

Feel free to swap or add in other toppings, like granola, coconut flakes, or dried fruits.
For sweeter bark, increase honey to taste.
If using non-Greek yogurt, strain some of the liquid first so the bark isn't icy.
Eat directly from the freezer for best texture. Thawed bark softens quickly.