Frozen Yogurt Bark with Berries
A quick, protein-rich frozen yogurt treat layered with fresh berries and crunchy granola. Perfect for summer snacking, meal prep, or a kid-friendly dessert, this simple recipe is freezer-friendly and ready in just a few hours.
Equipment
- 1 aluminum quarter sheet pan
- Wax or parchment paper
Ingredients
- 2 cups whole milk vanilla yogurt
- ½ cup strawberries diced
- ¼ cup blueberries
- ¼ cup granola
Instructions
- Prepare the Baking Pan: Start by selecting a quarter sheet pan or any similar-sized rimmed baking dish. Line it completely with wax paper or parchment paper, ensuring the paper extends slightly beyond the edges. This extra overhang will make it much easier to lift the frozen yogurt out later without breaking it. Take a moment to smooth out any wrinkles so the yogurt will spread evenly.
- Spread the Yogurt Base: Spoon the vanilla yogurt into the prepared pan. Using the back of a large spoon or an offset spatula, carefully spread the yogurt across the entire surface of the pan. Aim for an even layer about ½ inch thick. Smooth edges and the top so the yogurt layer is consistent—this will help your frozen yogurt bark set uniformly in the freezer.
- Arrange the Berries: Take the diced strawberries and sprinkle them evenly over the yogurt layer. Next, scatter the blueberries on top, making sure each bite will have a mix of fruits. Press the berries gently into the yogurt without submerging them completely; this will help them stick as the yogurt freezes while still maintaining a beautiful appearance.
- Add the Crunchy Granola: Sprinkle the granola evenly across the top of the fruit. For an extra touch, lightly press the granola into the yogurt, but don’t push too hard—keeping some pieces slightly loose creates a satisfying crunch when you bite into the bark. You can also add a few extra clusters on top for visual appeal.
- Freeze Until Firm: Place the baking pan in the freezer on a flat surface. Allow it to freeze completely, which typically takes about 3 hours. Avoid stacking anything on top of the pan, as the yogurt needs to set without disturbance. During this time, the yogurt will harden, and the fruits will become slightly frosted, locking in flavor and texture.
- Lift and Cut the Bark: Once fully frozen, remove the pan from the freezer. Use the parchment paper overhang to gently lift the frozen yogurt slab out of the pan. Place it on a clean cutting board. With a sharp knife, cut the slab into 12 to 15 pieces, depending on your preferred size. For cleaner cuts, you can briefly warm the knife under hot water and wipe it dry before slicing each time.
- Serve and Store: Serve the frozen yogurt bark immediately for a refreshing treat, or place the pieces in an airtight container for later enjoyment. Store leftover pieces in the freezer for up to 3 months. When ready to eat, you can enjoy them straight from the freezer—no thawing needed—or let them sit for a couple of minutes for a slightly softer texture.
- Tips for Customization (Optional): Feel free to experiment with different yogurt flavors, fruits, or toppings. Chopped kiwi, raspberries, or dark chocolate chips work beautifullyYou can also substitute granola with chopped nuts or seeds for extra protein and crunch. The possibilities are endless, making this recipe adaptable for any taste or dietary preference.
Notes
- Use full-fat or Greek yogurt for creamier texture and higher protein content.
- Ensure the baking pan is rimmed to prevent yogurt from spilling while spreading.
- Spread yogurt evenly for consistent thickness and even freezing.
- Press fruit and granola lightly into the yogurt to help them stick without sinking.
- Customize toppings with other fruits, nuts, or seeds to suit your taste.
- Cut the bark with a warm, sharp knife for clean edges.
- Keep the bark in an airtight container in the freezer to maintain texture and freshness.