Frozen Yogurt Bark with Berries for Busy Snackers
Frozen Yogurt Bark with Berries is Greek yogurt sweetened just enough, spread thin, covered with berries, and frozen until you can break it into cold little pieces.
Equipment
- Quarter sheet pan, small rimmed baking sheet, or 9 x 13 inch baking dish
- Parchment paper
- Medium Bowl
- Whisk
- Offset spatula or spoon
- Cutting board
- Large knife
- Freezer-safe container or zip-top freezer bag
Ingredients
- 2 cups plain Greek yogurt 480 g; full-fat or 2% preferred
- 2 tablespoons honey 42 g; maple syrup also works
- 1 teaspoon vanilla extract 5 ml
- 1 small pinch fine salt
- 1/2 cup strawberries 75 g, sliced thin
- 1/3 cup blueberries 50 g
- 1/3 cup raspberries or blackberries 40 g; tear large blackberries in half
- 2 tablespoons sliced almonds or granola 12 g, optional; use sunflower seeds for a nut-free batch
Instructions
- Line a quarter sheet pan, small rimmed baking sheet, or 9 x 13 inch / 23 x 33 cm baking dish with parchment paper, leaving a little overhang on two sides so you can lift the frozen slab out later. Do not use bare foil.
- Add the Greek yogurt, honey, vanilla, and salt to a medium bowl. Whisk until the honey disappears into the yogurt and the mixture looks smooth and glossy, scraping the sides and bottom of the bowl once. Taste it; it should be slightly sweeter than you want the finished bark to taste. If the yogurt is especially tart, add another 1 teaspoon honey.
- Scrape the yogurt mixture onto the lined pan. Use an offset spatula or the back of a spoon to spread it into a rough rectangle about 1/4 inch / 6 mm thick. Do not spread it so thin that you can see parchment through it, and stop before it gets close to 1/2 inch / 1 cm thick.
- Scatter the strawberries, blueberries, and raspberries over the yogurt. Press them in gently with your fingertips so they stick, but do not bury them completely.
- Sprinkle the almonds or granola over the top, if using. Press them in lightly too.
- Slide the pan into the freezer and freeze for 3 to 4 hours, or until the yogurt feels solid in the center. Overnight is fine. If covering for overnight freezing, freeze uncovered for the first hour, then loosely cover the pan.
- Lift the frozen yogurt slab out by the parchment and move it to a cutting board. Let it sit for 2 minutes if it is rock-hard, then break it with your hands or cut it with a large knife. For cleaner snack pieces, cut down firmly instead of sawing.
- Transfer the pieces to a freezer-safe container or zip-top freezer bag, placing parchment between layers if stacking. Return the bark to the freezer quickly and serve straight from the freezer.
Nutrition
Calories: 170kcalCarbohydrates: 22gProtein: 13gFat: 5gSaturated Fat: 2gCholesterol: 15mgSodium: 95mgPotassium: 260mgFiber: 2gSugar: 19gVitamin A: 120IUVitamin C: 20mgCalcium: 150mgIron: 0.6mg
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