Quick & Healthy Frozen Yogurt Bark
A creamy, crunchy, and fruity frozen yogurt bark made with simple ingredients. Perfectly chilled and refreshing, this wholesome snack is packed with protein, fiber, and antioxidants. Easy to prep in minutes and freezer-friendly, it’s a fun and healthy way to satisfy your sweet tooth.
Equipment
- 1 quarter sheet pan (9.5 x 13 inches)
- Parchment or wax paper
- Mixing Bowl
- Spatula
Ingredients
- 2 cups whole milk vanilla yogurt
- ½ cup strawberries diced
- ¼ cup blueberries
- ¼ cup granola
Instructions
- Prepare the Baking Sheet: Start by lining a quarter sheet pan (about 9.5 x 13 inches) with parchment paper or wax paper. This step is very important because it prevents the yogurt from sticking to the surface once frozen. Make sure the paper is neatly fitted along the base and slightly up the sides to make lifting the bark out much easier later. If your pan is lightweight, secure the corners with clips or a touch of cooking spray beneath the parchment to keep it from shifting.
- Spread the Yogurt Base: Take your whole milk vanilla yogurt and pour it into the lined pan. Using a spatula or the back of a spoon, spread the yogurt into an even layer, roughly ¼ inch thick. Try not to make it too thin (it will break apart easily) or too thick (it may take much longer to freeze). Smooth out the surface gently so the toppings can sit evenly without sinking. The yogurt layer is essentially the “canvas” for your toppings.
- Prepare and Slice the Fruit: Wash your strawberries and blueberries thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towel to avoid excess water forming ice crystals. Dice the strawberries into small, bite-sized pieces—about ¼ to ½ inch chunks—so they freeze more evenly and are easy to bite through later. If your blueberries are large, you can cut them in half; smaller ones can stay whole. This prep step ensures every piece of bark has balanced flavors without giant frozen chunks of fruit.
- Arrange the Fresh Toppings: Scatter the strawberry pieces, blueberries, and granola evenly across the yogurt surface. Try to distribute them in a way that each future bite will have a mix of creaminess, fruitiness, and crunch. Don’t press the toppings too deep into the yogurt—just let them settle naturally so they stay visible and appealing after freezing. If you like patterns, you can arrange berries in neat rows; otherwise, a random scattering looks rustic and fun.
- Freeze Until Firm: Place the pan flat in your freezer, making sure it’s on a level surface so the yogurt sets evenly. Allow it to freeze for at least 3 hours, or until the yogurt is completely solid to the touch. Depending on your freezer’s temperature and the thickness of the yogurt layer, freezing may take a little longer. Avoid opening the freezer too often during this time, as fluctuations in temperature can create unwanted ice crystals.
- Cut into Bark Pieces: Once the yogurt has fully hardened, remove the pan from the freezer. Lift the parchment paper carefully to release the frozen sheet from the pan. Place it on a cutting board and use a sharp knife to cut it into irregular bark-like pieces—about 12 to 15 portions, depending on your preference. If the bark feels too hard to cut immediately, let it sit at room temperature for 1–2 minutes to slightly soften before slicing.
- Serve and Enjoy: Your frozen yogurt bark is now ready to eat! Serve it immediately as a refreshing snack or dessert. Each piece will have a satisfying contrast of creamy yogurt, sweet berries, and crunchy granola. It’s especially delightful on a warm day or as a light post-dinner treat.
- Store Properly for Later: If you’re not eating all the bark at once, place the leftover pieces in an airtight container or resealable freezer-safe bag. Layer the bark with small sheets of parchment paper in between to prevent sticking. Store in the freezer for up to 3 months. When ready to enjoy again, just grab a piece straight from the freezer—no thawing required.
Notes
- Use whole milk or full-fat yogurt for the creamiest texture and best flavor. Nonfat yogurt may freeze harder and develop more ice crystals.
- Slice strawberries into small, bite-sized pieces to prevent large frozen chunks that are difficult to bite.
- Keep the yogurt layer about ¼ inch thick—not too thin or too thick—for even freezing and easy cutting.
- Distribute toppings evenly so every piece of bark has a balance of fruit, crunch, and creaminess.
- Always line your pan with parchment or wax paper to make lifting and cutting much easier.
- For extra sweetness, drizzle honey, maple syrup, or melted chocolate before freezing.
- Allow bark to sit at room temperature for 1–2 minutes if it feels too hard to slice.
- Store in a freezer-safe airtight container to maintain freshness and prevent freezer odors.
- Add toppings after freezing (such as chocolate drizzle or nut butter) if you prefer a softer finish.
- This recipe is meal-prep friendly—make a large batch and enjoy for weeks.
