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Line a large baking sheet (approximately 13x18 inches) with parchment paper, ensuring it covers the entire surface.

In a large mixing bowl, combine the washed and dried green grapes with the yogurt. Stir thoroughly with a spatula until all the grapes are evenly coated.

Pour the yogurt-coated grapes onto the prepared parchment paper. Use the spatula to spread the mixture into a single, relatively thin layer, forming a rough rectangular or irregular shape. Aim for an even thickness for consistent freezing.

Melt the dark chocolate chips. This can be done in a microwave safe bowl in 30-second intervals, stirring between each, or in a double boiler until smooth.
Once the chocolate is melted and smooth, drizzle it generously over the yogurt and grape mixture on the parchment paper, covering most of the surface.

Carefully transfer the baking sheet with the bark to the freezer. Freeze for at least 3 hours, or until the bark is completely frozen solid and firm enough to cut.

Once frozen, remove the bark from the freezer. Using a large, sharp knife, cut the frozen bark into irregular, rough pieces of your desired size.

Serve immediately as a healthy and refreshing snack. Store any leftover bark in an airtight container in the freezer.


Line a large baking sheet (approximately 13x18 inches) with parchment paper, ensuring it covers the entire surface.

In a large mixing bowl, combine the washed and dried green grapes with the yogurt. Stir thoroughly with a spatula until all the grapes are evenly coated.

Pour the yogurt-coated grapes onto the prepared parchment paper. Use the spatula to spread the mixture into a single, relatively thin layer, forming a rough rectangular or irregular shape. Aim for an even thickness for consistent freezing.

Melt the dark chocolate chips. This can be done in a microwave safe bowl in 30-second intervals, stirring between each, or in a double boiler until smooth.
Once the chocolate is melted and smooth, drizzle it generously over the yogurt and grape mixture on the parchment paper, covering most of the surface.

Carefully transfer the baking sheet with the bark to the freezer. Freeze for at least 3 hours, or until the bark is completely frozen solid and firm enough to cut.

Once frozen, remove the bark from the freezer. Using a large, sharp knife, cut the frozen bark into irregular, rough pieces of your desired size.

Serve immediately as a healthy and refreshing snack. Store any leftover bark in an airtight container in the freezer.
