Frozen Yogurt Bark with Berries and Granola

Frozen Yogurt Bark with Berries and Granola

Frozen yogurt bark starts as a thin sheet of Greek yogurt topped with strawberries, blueberries, and granola. Once frozen, it breaks into irregular shards with the white yogurt still visible between the toppings. Spread the yogurt evenly and press the toppings in lightly so the pieces are easier to break and hold together. Plan on at least 4 hours in the freezer, and serve the bark promptly once it is broken—it softens quickly at room temperature.

Ingredients for Frozen Yogurt Bark

• 2 cups plain whole-milk Greek yogurt (480g)
• 1 tablespoon honey (21g), plus up to 1 teaspoon for an optional drizzle
• 1/2 teaspoon vanilla extract
• 3/4 cup fresh strawberries, hulled and cut into small pieces (110g)
• 3/4 cup fresh blueberries (110g)
• 1/2 cup granola (50g)

How to Make Frozen Yogurt Bark

1. Line the pan: Line a rimmed quarter sheet pan, about 9 by 13 inches, with parchment paper. Leave an overhang for lifting the bark, and make sure the pan can sit level in the freezer.
2. Mix the yogurt: Stir the yogurt, 1 tablespoon honey, and vanilla until smooth. The mixture should remain thick enough to spread without running.
3. Spread a thin layer: Spread the yogurt over the parchment in an even layer, about 1/4 inch thick. Avoid thick mounds, which take longer to freeze and can be hard to bite through.
4. Add the toppings: Pat the berries dry if they look wet. Scatter the strawberries, blueberries, and granola over the yogurt, leaving some white base visible. Press them gently into the surface so they stay attached when the bark is broken. Drizzle with up to 1 teaspoon more honey, if desired.
5. Freeze until firm: Place the pan level in the freezer, uncovered, for at least 4 hours. Check the center at 4 hours; if it is soft or bends easily, continue freezing. The bark often needs 4 to 6 hours or overnight, depending on the layer thickness, pan, and freezer. It is ready when firm throughout and able to lift from the parchment.
6. Break and serve: Lift the frozen sheet from the pan and break it gently into irregular, hand-sized shards. If it is too hard to break, leave it at room temperature for 1 to 2 minutes, then break it while still frozen. Serve promptly.

Yogurt and Sweetener Options

Thick whole-milk Greek yogurt is the base for a creamier frozen texture. Two-percent Greek yogurt also works, though it may freeze a little harder. For a maple-sweetened version, replace the honey mixed into the yogurt with maple syrup; the flavor and appearance will differ. If using vanilla Greek yogurt, reduce or omit the added honey according to how sweet the yogurt already is.

Serving and Storing Frozen Yogurt Bark

Serve about 8 snack portions straight from the freezer, loosely arranged on a chilled plate. For another Greek-yogurt dessert, try High-Protein Chocolate Greek Yogurt Pudding. For another chilled no-bake dessert, see No-Bake Pineapple Delight.

Transfer leftover shards promptly to an airtight freezer-safe container or bag. For best texture, aim to use them within about 2 weeks; this is a quality guideline, not a firm storage limit. You can also leave the topped sheet in the freezer overnight before breaking it into pieces.

Nutrition

Approximate nutrition per serving, based on 1 of 8 portions: 110 calories, 6g protein, 4g fat, and 12g carbohydrates. Approximate nutrition per 100g: 110 calories, 6g protein, 4g fat, and 12g carbohydrates. Values vary with the yogurt and granola used.