Frozen Yogurt Bark

Creamy frozen yogurt bark made with whole milk vanilla yogurt, strawberries, blueberries, and granola. A simple no-bake freezer snack that is fruity, cold, and easy to make ahead.

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Prep Time 10

Cook Time 0

rest time 4

Total Time 4 10

Servings: 8 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 75

Ingredients Equipment Method Nutrition Notes

Ingredients

Yogurt Base
2 cups whole milk vanilla yogurt about 480 g
Fruit
1/2 cup strawberries diced (about 75 g)
1/4 cup blueberries about 37 g
Topping
1/4 cup granola about 30 g

Equipment

Small baking sheet or freezer-safe tray
Parchment paper
Offset spatula or spoon
Knife
Freezer-safe container

Method

Line a small baking sheet or freezer-safe tray with parchment paper.
Spoon the whole milk vanilla yogurt onto the parchment paper.
Spread the yogurt into an even layer, about 1/4 to 1/2 inch thick.
Add the diced strawberries evenly over the yogurt.
Scatter the blueberries on top.
Sprinkle the granola over the yogurt and fruit.
Gently press the fruit and granola into the yogurt so the toppings stick.
Freeze for 3 to 4 hours, or until completely firm.
Remove from the freezer and peel away the parchment paper.
Cut or break into pieces and serve immediately.

Nutrition

Calories: 75kcalCarbohydrates: 11gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.6gCholesterol: 6mgSodium: 33mgPotassium: 130mgFiber: 1gSugar: 8gVitamin A: 55IUVitamin C: 8mgCalcium: 95mgIron: 0.3mg

Notes

Whole milk yogurt gives the bark the creamiest frozen texture.
Greek vanilla yogurt can be used for a thicker bark.
Dice or thinly slice strawberries so the pieces are easy to bite when frozen.
If using plain yogurt, sweeten it with honey or maple syrup before spreading.
Store in the freezer and serve straight from frozen.
Place parchment paper between layers if stacking pieces in a container.

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