This Frozen Yogurt Bark recipe takes just a few minutes for a really beautiful (and healthy!) dessert.
After dinner when you just want a little bite of something sweet, a thin shard of Frozen Yogurt Bark is the perfect cool and creamy treat. It also makes a super-cheerful after-school snack, or a grab-and-go breakfast treat as the days warm up again. It’s really nice nestled into a bowl of overnight oats, chia pudding, or even warm oatmeal.
Plus, isn’t it just ridiculously pretty?! This is one recipe that I shared on Instagram and people started making within the hour.
Yogurt: I like plain, full-fat Greek-style for a creamy bite, but you can use whatever you like. (If it’s sweetened already, omit the sugar.)
Sugar: just a bit for sweetness to balance the tartness of the fruit and yogurt. You can swap in honey or maple syrup if that’s your style.
Jam: a bright and beautiful swirl with concentrated flavour. Use your favourite flavour; I used 1/2 kiwi and 1/2 blueberry. The jam doesn’t freeze completely, making for a nice textural contrast in every bite (like a ripple through an ice cream).
Fresh fruit: you want tiny pieces and not too much, since large chunks of fresh fruit freeze rock hard. Small bits, about the size of wild blueberries, are perfect. I even halved the larger blueberries.
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How to Make Frozen Yogurt Bark
Stir sugar into yogurt.
Spread yogurt onto parchment-lined baking sheet.
Dollop yogurt with jam and use a toothpick to swirl it in.
Scatter fruit on top and freeze 4 hours.
Break into shards and enjoy!
How to Store Frozen Yogurt Bark
Freeze frozen yogurt bark between layers of parchment paper in a plastic food storage container. It tends to stick together, so layering it with parchments makes it easy to grab a single piece.
Stored in a sealed container, it will last up to 3 months in the freezer.
Delicious Variations
Use a nut butter (almond or pistachio butter would be my go-to!) or melted white or dark chocolate in place of the jam swirl.
Top with finely-chopped toasted nuts, granola, cacao nibs or finely-chopped chocolate, or seeds.
Make a chunky monkey version with peanut butter swirl, banana chips (or very thinly sliced banana), finely-chopped chocolate and finely-chopped peanuts.
Whisk sugar into the yogurt then spread it out over a parchment-lined baking sheet to about ¼” thick.
Drop jam by ½ teaspoonfuls onto yogurt. Use a skewer or the tip of a knife to swirl the jam through. Scatter fruit over top and freeze 4 hours.
Remove from freezer, peel off the parchment, and crack yogurt into shards of desired size. Freeze between layers of parchment in a sealed container for up to 3 months.
