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This frozen yogurt bark is a fruity, sweet, healthy, high-protein, gluten-free, and low-calorie snack. Easy to make and kid-approved!
I’ve made this bark because I was craving for something ice cream-like but much healthier! Especially on a hot summer day, that’s sometimes all you need. A bit of cold, creamy, and fruity! All combined together to create something GOOD!
I looovee having it when I’m trying to satisfy my cravings, especially during those hot summer days, if you know what I mean.
There is truly nothing more satisfying than a bit of frozen yogurt bark on a hot day! We’ve all been there!
With roughly just 15 minutes to assemble, this is my go-to cold treat. The freezer does most of the work here! And we love it!
You can try adding other ingredients to make it your own. For example, I’d add cacao nibs or switch the Greek yogurt for chocolate Greek yogurt for chocolate goodness.
You could also pour over some warm chocolate all over the bark for that extra chocolatey taste but we’re keeping it fruity and healthy in this recipe!
Ingredients and Substitutes
Plain Greek yogurt (2 ½ cups) – Choose low-fat or 2% Greek yogurt. Make sure you check the ingredients list and avoid Greek yogurt that has any added sugars.
Honey (4 tbsp) – For a low-carb or keto option, switch to a sugar-free sweetener like stevia or erythritol.
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Vanilla extract (1 tsp) – Don’t leave this important ingredient since it adds a punch of flavor. You can add cocoa powder if you want it to be chocolate-based.
Blueberries (1 cup, fresh or frozen)
Raspberries (1 cup, fresh or frozen)
Walnuts (chopped) – You can choose other nuts, such as pistachios or almonds. You can also replace them with nut butter for an extra creamy frozen yogurt bark.
How to Make Frozen Yogurt Bark
Step 1. Grab a large bowl and combine the Greek yogurt, honey, and vanilla extract.
Step 2. Get a baking sheet and cover it with parchment paper.
Step 3. Pour the Greek yogurt mix over the baking sheet and spread it eventually using a spatula. Make sure that it’s spread evenly.
Step 4. Wash the blueberries and raspberries (if they are fresh) and chop the walnuts into small pieces. Sprinkle the blueberries, raspberries, and walnuts on top of the yogurt mix.
Place the baking sheet in the freezer and leave for at least 3 hours.
Step 5. Once the 3 hours are done, take it out and cut it into squares, triangles, or rectangles. Put them in food containers and keep them in the freezer.
In a bowl, combine Greek yogurt, honey and vanilla extract.
Cover a baking sheet with parchment paper.
Pour the Greek yogurt over the baking sheet and spread it out equally.
Cover with blueberries, raspberries and walnuts.
Keep in the freezer for about 3 hours. Then, take it out and cut it into rectangles or triangles. Do it as fast as possible to minimize melting. (check notes *)
Put it into food containers while still frozen and keep it in the freezer. (check notes **)
* If yogurt bark is not rock hard when you take it out of the freezer, it’s probably a sign you need to freeze it for another hour.
You’ll need a sharp heavy knife to cut the bark up as it’s quite hard initially, and you want it to be that way, so you can store your bark away into food containers safely.
** You might want to place some baking paper in between layers to avoid the bark sticking together.
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