Frozen yogurt bark is having a moment, and it's easy to see why. The treat is easy, delicious and endlessly customizable! It's also perfect for the summer months when you're looking for a quick and healthy snack to satisfy your sweet tooth. After all, each piece of yogurt bark is essentially like a mini ice pop, which we can always get behind.
In fact, we're such big fans of yogurt bark that we decided to create three—yes, three—versions. There's a matcha and strawberry yogurt bark, which calls for real matcha, freshly sliced strawberries and crunchy coconut flakes. This particular version is excellent for combating the afternoon slump thanks to the energizing matcha powder. The second yogurt bark is ideal for holidays like the 4th of July or Labor Day, as it's made of dairy-free yogurt with swirls of pureed raspberries, blueberries and pineapple. And then there's a chocolate yogurt bark that calls for cocoa powder, chocolate chips, nuts and dollops of nut butter. Yum!
Video of the Day
Video of the Day
Of course, these easy recipes are simply suggestions. You can replace many of the ingredients based on your preferences and dietary needs. Read on to learn how to make frozen yogurt bark plus tips and ideas for substitutions.
Recipe 1: Matcha Strawberry Yogurt Bark
Things You'll Need
2 cups plain Greek yogurt
2 tablespoons matcha powder
1 cup sliced or diced strawberries
1/4 cup shredded coconut or coconut flakes
1 to 3 teaspoons maple syrup
1/2 teaspoon vanilla extract
1. Sweeten the yogurt
In a bowl, combine the Greek yogurt, matcha powder, maple syrup and vanilla extract. Stir well.
Tip
Easy swap: Instead of maple syrup and vanilla extract, you can use vanilla Greek yogurt instead.
2. Spread it onto a baking sheet
Line a quarter baking sheet with parchment paper. Spread the Greek yogurt onto the prepared baking sheet in an even layer.
3. Add the toppings
Top the yogurt bark with fresh strawberries and shredded coconut.
Tip
You can use other fresh berries, such as blueberries or raspberries, in addition to strawberries.
4. Freeze the yogurt bark
Cover loosely with a sheet of aluminum foil. Freeze for three to four hours or until firm.
5. Break the bark
Remove the Greek yogurt bark from the freezer and let it sit at room temperature for about 10 minutes. Using your hands, break the bark into pieces. Store the leftovers in the freezer in an airtight container for up to three months.
Recipe 2: Berry Vanilla Yogurt Bark
Things You'll Need
2 cups dairy-free yogurt, like coconut or soy yogurt
3/4 cup raspberry puree (about 8 ounces raspberries)
1/2 cup diced pineapple
1/2 cup blueberries
1 tablespoon hemp seeds (optional)
1 to 3 teaspoons maple syrup
1/2 teaspoon vanilla extract
1. Sweeten the yogurt
In a bowl, combine the dairy-free yogurt, maple syrup and vanilla extract. Stir well.
Tip
If you're using vanilla yogurt, skip the sweetener and vanilla extract in this first step.
2. Spread it onto a sheet pan
Line a quarter baking sheet with parchment paper. Spread the yogurt onto the prepared baking sheet in an even layer.
3. Add the puree and toppings
Spoon the raspberry puree onto the yogurt. Using a fork or spatula, swirl the puree with the yogurt.
4. Add the toppings
Top with diced pineapple and blueberries. Sprinkle it with hemp seeds if desired. The hemp seeds will add extra crunch and texture.
Tip
Easy swap: Instead of hemp seeds, you can use finely chopped nuts.
5. Freeze the yogurt bark
Cover it loosely with a sheet of aluminum foil. Freeze for three to four hours or until firm.
6. Break the bark
Remove the bark from the freezer and let it sit at room temperature for about 10 minutes. Using your hands, break the bark into pieces. Store the leftovers in the freezer in an airtight container for up to three months.
Recipe 3: Nutty Chocolate Yogurt Bark
Things You'll Need
2 cups yogurt
4 tablespoons cocoa powder
1/2 cup mini chocolate chips
1/2 cup roughly chopped walnuts, pistachios or pecans
1 banana, sliced
1/3 cup nut butter of choice
1 to 3 teaspoons maple syrup
1/2 teaspoon vanilla extract
1. Flavor the yogurt
In a bowl, combine the yogurt, cocoa powder, maple syrup and vanilla extract. Stir until the cocoa powder is completely combined.
Tip
If you’d like to use vanilla yogurt, skip the maple syrup and vanilla extract in this first step.
2. Spread it onto a baking sheet
Line a quarter baking sheet with parchment paper. Spread the yogurt mixture onto the lined baking sheet in an even layer.
3. Add the toppings
Top the yogurt with mini chocolate chips, chopped nuts, sliced bananas and dollops of nut butter. Granola also works well with this yogurt bark recipe.
Tip
Another option is to melt the nut butter in the microwave and drizzle it onto the bark. Peanut butter is usually the best choice, as some other nut butter types, like cashew butter, might not melt as easily.
4. Freeze the yogurt bark
Cover it loosely with a sheet of aluminum foil. Freeze for three to four hours or until firm.
5. Break the bark
Remove the bark from the freezer and let it sit at room temperature for about 10 minutes. Using your hands, break the bark into pieces. Store the leftovers in the freezer in an airtight container for up to three months.
