Frozen Yogurt Bark with Berries
Frozen Yogurt Bark with Berries
Ingredients
- 2 cups plain non-fat Greek yogurt
- 2 tablespoons honey, or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, hulled and sliced
- 1/4 cup fresh blueberries
- 1/4 cup fresh raspberries
Instructions
- 1
Line a baking sheet (approximately 9x13 inches) with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
⏱️ 2 min
- 2
In a medium bowl, combine the plain non-fat Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk until well combined and smooth.
⏱️ 3 min
- 3
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.
⏱️ 3 min
- 4
Evenly scatter the sliced strawberries, blueberries, and raspberries over the yogurt layer. Gently press the fruit into the yogurt slightly.
⏱️ 3 min
- 5
Place the baking sheet in the freezer and freeze for at least 3 hours, or until the yogurt bark is completely solid.
⏱️ 180 min
- 6
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.
⏱️ 4 min
- 7
Serve immediately. Store any leftover bark in an airtight container or freezer-safe bag in the freezer for up to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Frozen Yogurt Bark with Berries
- 2 cups plain non-fat Greek yogurt
- 2 tablespoons honey, or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, hulled and sliced
- 1/4 cup fresh blueberries
- 1/4 cup fresh raspberries
Instructions
- 1
Line a baking sheet (approximately 9x13 inches) with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
⏱️ 2 min - 2
In a medium bowl, combine the plain non-fat Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk until well combined and smooth.
⏱️ 3 min - 3
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.
⏱️ 3 min - 4
Evenly scatter the sliced strawberries, blueberries, and raspberries over the yogurt layer. Gently press the fruit into the yogurt slightly.
⏱️ 3 min - 5
Place the baking sheet in the freezer and freeze for at least 3 hours, or until the yogurt bark is completely solid.
⏱️ 180 min - 6
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.
⏱️ 4 min - 7
Serve immediately. Store any leftover bark in an airtight container or freezer-safe bag in the freezer for up to 2 weeks.