Yogurt Bark

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With my girls home more during the summer, I’ve been brainstorming fun and healthy snacks we can all enjoy. After experimenting with 5 flavors of homemade frozen yogurt, I somehow managed to have more yogurt left over. And that’s how my yogurt bark recipe was born. It’s sweet, creamy, loaded with fresh toppings, and perfect for staying cool. Make it with me!

Why You Need My Yogurt Bark Recipe

• Sweet, healthy frozen treat – It looks and tastes like dessert, but frozen yogurt bark makes it easy to sneak extra protein and fruit into your day. All without any refined sugar. And it’s just what you need to beat the heat.
• Super simple to make – With only 6 (natural, gluten-free) ingredients and 5-minute prep, you can squeeze in my yogurt bark recipe whenever you have a few minutes to spare.
• Customizable and fun for kids – My kids love choosing their toppings, and I have lots of ideas for you below! And how else can you can eat yogurt with your hands? LOL.
• Perfect for 4th of July – Did you notice that this yogurt bark is red, white, and blue? It’s so festive for 4th of July, Memorial Day, or Labor Day… but I make it all summer long.

Ingredients & Substitutions

Here I explain the best ingredients for my yogurt bark recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Yogurt – A.k.a. the base. I love tangy full-fat plain Greek yogurt for this. (If you’ve got a lot to use up, make my healthy cheesecake with the rest!) Choose regular plain yogurt if you prefer a milder flavor, or use my coconut yogurt for a dairy-free option.
• Honey – I use my Wholesome Yum Zero Sugar Honey for a natural sweetener without the sugar. The yogurt bark comes out a little less sweet with it after freezing, though, compared to regular honey. That’s why I recommend 1/3 cup of my sugar-free honey, but only 1/4 cup if you use regular. You can also substitute maple syrup or my sugar-free maple syrup in same quantities.
• Vanilla Extract – A splash of vanilla mellows out the tang of the yogurt and boosts the sweetness of the honey. You could easily swap in other flavor extracts.
• Fruit – I used fresh strawberries and blueberries for this batch, because hello, 4th of July! But just about any fruit works — see my variations below.
• Nuts – For crunch! I opted for sliced almonds. Feel free to mix it up with pistachios or walnuts, or use sunflower seeds or pepitas for a nut-free option.

How To Make Yogurt Bark

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the yogurt base. In a medium bowl, whisk together the yogurt, honey, and vanilla. Pour or spoon the yogurt mixture onto a small lined baking sheet (I recommend a jelly roll pan like this) and spread in an even layer.

2. Add your toppings. Gently press the strawberries and blueberries into the yogurt mixture. Sprinkle with almonds, and press those in as well.
3. Pop in the freezer. Freeze the yogurt bark until solid.

4. Slice or break into pieces. Slide the parchment paper onto a cutting board. You can cut into pieces with a sharp knife or pizza cutter, or just break it up with your hands. If you don’t eat all the yogurt bark right away, store in a zip lock bag or airtight container in the freezer.

My Recipe Tips

• Parchment paper is a must. Wax paper is fine too, but don’t use foil or a bare pan. You don’t want to have to chisel  yogurt off the pan!
• Taste after mixing and add more honey if you like. Keep in mind, I find that the frozen yogurt bark tastes a little less sweet than the mixture at room temperature.
• Don’t forget to press the toppings into the yogurt. This is so they don’t fall off after the bark sets. But don’t press so hard that they sink to the bottom, either.
• If breaking up with your hands, it can get a little icy. This is why I prefer a knife, but if you want to use your hands, wrapping the bark in paper towels first can help.
• Let the yogurt bark sit at room temperature for a few minutes. This makes it less icy. Don’t wait too long, or it will melt!
• For thicker bars, make layers. You’ll need to double the amounts in my yogurt bark recipe. Spread half the yogurt mixture, add toppings, then spread more yogurt and sprinkle on more toppings.
• Want to repurpose leftovers? Crumble the bark over my acai bowl, or blend it into a spinach smoothie.

Topping Variations

Ready to mix things up? Give your yogurt bark a whole new flavor with these add-ins:

• Tropical – Swap the berries for slices of kiwi, small chunks of mango or pineapple, and a sprinkle of shredded coconut.
• Bananas – These pair nicely with berries if you want more sweetness.
• Chocolate – For chocolate yogurt bark, sprinkle with chocolate chips (I use this brand) or cocoa nibs, or drizzle with my sugar-free chocolate syrup. You can also mix 2 tablespoons of cocoa powder into the yogurt mixture.
• Peanut Butter – Heat some creamy peanut butter to be able to drizzle it on top. I love this together with chocolate.
• Granola – I love my homemade granola with any of the combinations above, but particularly with thin slices of apple and a sprinkle of cinnamon.

More Healthy Frozen Treats

Try one of my other healthy desserts to beat the heat on hot summer days:

Sugar Free Popsicles

Banana Ice Cream

Sugar Free Sorbet

Protein Ice Cream

Recipe Card

5 from 7 votes

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Yogurt Bark (Easy Frozen Recipe)

Make my easy frozen yogurt bark recipe in minutes, with yogurt, honey, vanilla, fresh berries, and nuts. A healthy, sweet snack or dessert!

Prep: 5 minutes

Freezing Time:: 2 hours

Total: 2 hours 5 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Greek yogurt (or regular plain yogurt) ▢
• 1/4 cup Honey (or 1/3 cup of my natural sugar-free honey) ▢
• 3/4 tsp Vanilla extract ▢
• 1 cup Strawberries (sliced; measured after slicing) ▢
• 1 cup Blueberries ▢
• 1/4 cup Almonds (sliced or slivered; or sunflower seeds for a nut-free option) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Line a jelly roll pan with parchment paper.

2. In a medium bowl, whisk together the yogurt, honey, and vanilla. Pour or spoon the yogurt mixture onto the sheet pan and spread in an even layer.

3. Arrange the strawberries over the yogurt mixture and press them gently into it.

4. Arrange the blueberries in the open spaces around the strawberries. Press them into the yogurt mixture as well.

5. Sprinkle the sliced almonds over everything and press gently into the yogurt mixture.

6. Freeze for at least 2 hours, or overnight, until firm.

7. Slide the parchment paper with the yogurt bark onto a cutting board. Cut or break into pieces. Enjoy after a few minutes, or transfer to a zip lock bag and keep in the freezer.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1/4 of entire recipe

Nutrition info uses my natural Wholesome Yum Zero Sugar Honey.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 163

Fat 5.1g

Protein 12.7g

Total Carbs 19.8g

Net Carbs 11.1g

Fiber 8.7g

Sugar 9.2g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

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  Fruit Salad Recipe

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Gratitude Moment

With 4th of July just days away, there’s no better time for my yogurt bark recipe! Along with watermelon pizza, it’s one of my favorite red, white, and blue treats.

We’re actually preparing for a getaway this year (here’s us from last year’s trip). Travel with my family is always one of the top things I’m always grateful for — even if it means no yogurt bark for the holiday. But I sure will make it when we get back.

Do you make red, white, and blue foods for the 4th? I’d love some inspiration for next time.