Frozen Yogurt Bark
Creamy vanilla Greek yogurt spread thin on parchment and loaded with fresh fruit, nuts, and coconut — then frozen into a beautiful, snappable bark that tastes like dessert and is packed with protein. Three hours in the freezer and you have a week's worth of on-plan treats. The combinations are endless and it looks stunning every single time.
- Base
- 32 oz vanilla Greek yogurt
- Topping Ideas (mix and match)
- 2 cups fresh or frozen fruit, unsweetened (berries, sliced strawberries, mango, kiwi)
- — unsweetened shredded coconut (optional)
- — slivered almonds (optional)
- — pistachios, roughly chopped (optional)
- — sunflower seeds (optional)
- — dark chocolate chips (optional — a few go a long way)
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1
Prep the pan
Line a large rimmed baking sheet with parchment paper — the rim is important to keep the yogurt from spreading off the edges. The parchment prevents sticking and makes breaking the bark and lifting pieces off effortless.
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2
Spread the yogurt
Spoon the vanilla Greek yogurt onto the prepared baking sheet and spread into an even layer about ¼ to ½ inch thick using the back of a spoon or a spatula. Aim for an even thickness throughout so it freezes uniformly — thicker spots take longer to freeze and thinner spots can become brittle.
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3
Add the toppings
Scatter your chosen toppings evenly over the yogurt — fresh berries, sliced fruit, nuts, coconut, or a combination of whatever sounds good. Press the toppings gently into the yogurt so they adhere and don't just fall off when you break the bark.
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4
Freeze & break
Place the baking sheet in the freezer on a flat surface for at least 3 hours, or overnight. Once completely frozen solid, remove from the freezer and immediately break into pieces — use your hands or a sharp knife. Work quickly before it starts to soften. Store pieces in a zip-lock bag or airtight container in the freezer.
- Break it immediately out of the freezer: Frozen yogurt bark softens quickly at room temperature — break it into pieces right when you pull it out of the freezer and get the pieces back in the freezer or into a bag fast. It re-freezes perfectly.
- Great topping combinations: Strawberry and slivered almond is a classic. Mixed berries and coconut is beautiful. Mango and pistachios is unexpected and incredible. Blueberry and dark chocolate chips is an easy crowd-pleaser. There's genuinely no wrong combination.
- Pat fruit dry: If using fresh fruit with high water content like strawberries or watermelon, pat the pieces dry before pressing onto the yogurt — excess moisture can make the surface icy rather than creamy as it freezes.
- Store in the freezer: Keep pieces in a zip-lock bag or airtight container in the freezer for up to 2 weeks — pull a few pieces out whenever you need a sweet treat. They're ready to eat straight from the freezer.
- Make multiple flavor combinations: Use two smaller baking sheets and make two different topping combinations at the same time — one fruity, one nutty — so you have variety all week without any extra effort.