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Line a baking sheet (approximately 9x13 inches) with parchment paper, ensuring the paper extends slightly over the edges for easy removal.

In a medium bowl, combine the plain non-fat Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk until well combined and smooth.

Pour the yogurt mixture onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread the yogurt evenly into a thin layer, about 1/4-inch thick.

Evenly scatter the sliced strawberries, blueberries, and raspberries over the yogurt layer. Gently press the fruit into the yogurt slightly.

Place the baking sheet in the freezer and freeze for at least 3 hours, or until the yogurt bark is completely solid.

Once frozen, remove the baking sheet from the freezer. Lift the parchment paper with the frozen bark off the baking sheet. Break the bark into irregular pieces.

Serve immediately. Store any leftover bark in an airtight container or freezer-safe bag in the freezer for up to 2 weeks.


Line a baking sheet (approximately 9x13 inches) with parchment paper, ensuring the paper extends slightly over the edges for easy removal.

In a medium bowl, combine the plain non-fat Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk until well combined and smooth.

Pour the yogurt mixture onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread the yogurt evenly into a thin layer, about 1/4-inch thick.

Evenly scatter the sliced strawberries, blueberries, and raspberries over the yogurt layer. Gently press the fruit into the yogurt slightly.

Place the baking sheet in the freezer and freeze for at least 3 hours, or until the yogurt bark is completely solid.

Once frozen, remove the baking sheet from the freezer. Lift the parchment paper with the frozen bark off the baking sheet. Break the bark into irregular pieces.

Serve immediately. Store any leftover bark in an airtight container or freezer-safe bag in the freezer for up to 2 weeks.
