Ingredients
Scale
For the Yogurt Base:
- 3 cups plain Greek yogurt (full-fat or 2%)
- 3-4 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt (optional, enhances flavor)
For the Toppings:
- 1 cup fresh strawberries, hulled and sliced thin
- ¼ cup granola
- 2 tablespoons sliced almonds or chopped nuts
- 2 tablespoons mini chocolate chips (optional)
- 1 tablespoon chia seeds (optional)
- Fresh blueberries or raspberries (optional)
Instructions
- Prepare the Pan: Line a large baking sheet (13×18 inch half-sheet pan works perfectly) with parchment paper or a silicone baking mat. Make sure the paper lies flat with no wrinkles—smooth it out with your hands for best results.
- Mix the Yogurt Base: In a medium bowl, stir together Greek yogurt, honey (or maple syrup), vanilla extract, and a pinch of salt if using. Mix thoroughly until honey is completely incorporated and mixture is smooth with no streaks. Taste and adjust sweetness—remember it will taste less sweet once frozen, so it should taste slightly sweeter than you ultimately want.
- Spread the Yogurt: Pour the yogurt mixture onto the prepared baking sheet. Using a spatula or the back of a large spoon, spread the yogurt into an even layer about ¼ to ⅓ inch thick. Spread all the way to the edges for uniform thickness. Don’t spread too thin or bark will be icy and fragile; too thick and it’s hard to bite through.
- Add Strawberries: Arrange sliced strawberries evenly across the yogurt surface, pressing them gently into the yogurt so they stick. Distribute evenly so every piece of bark will have strawberries. Don’t overlap strawberries too much or they’ll be difficult to bite through when frozen.
- Add Remaining Toppings: Sprinkle granola, nuts, chocolate chips, chia seeds, and any other toppings evenly over the surface. Press toppings lightly into the yogurt with your hand to ensure they stick and don’t fall off when you break the bark later.
- Freeze Until Solid: Place the baking sheet in the freezer on a flat shelf. Freeze for at least 4 hours, or until completely solid. For best results, freeze overnight. The bark should be firm enough to break cleanly, not soft or bendable.
- Break into Pieces: Once completely frozen, remove the baking sheet from the freezer. Lift the parchment paper to remove the entire bark sheet from the pan. Place on a cutting board and use your hands to break it into irregular pieces, or use a sharp knife to cut into squares or rectangles. The irregular, broken pieces are more authentic “bark” style and fun to eat!
- Store and Enjoy: Transfer bark pieces to a freezer-safe container or bag, separating layers with parchment paper if needed. Return to freezer and enjoy pieces whenever you want a cold, healthy treat. Let sit at room temperature for 2-3 minutes before eating if too hard to bite.
Notes
- Yogurt Consistency: The thicker your Greek yogurt, the better. If it seems thin or watery, strain it through cheesecloth for 30 minutes to remove excess liquid.
- Sweetness Level: Adjust honey to taste—start with 3 tablespoons for lightly sweet, use 4-5 for sweeter bark. Remember frozen foods taste less sweet.
- Thickness: Aim for ¼ to ⅓ inch thickness. Too thin creates icy, fragile bark; too thick is hard to bite.
- Freezing Time: Minimum 4 hours but overnight is best for easiest breaking and best texture.
- Storage: Keeps in freezer for up to 3 months in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (4 hours freezing time)
- Category: Snack
- Method: Freezing
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece (about 1/12 of recipe)
- Calories: 95
- Sugar: 9g
- Sodium: 25mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 8mg