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Frozen Yogurt Bark Recipe and Serving Ideas
Molly

Frozen Yogurt Bark Recipe and Serving Ideas

No-bake frozen yogurt bark with fresh blueberries and optional chia seeds offers a healthy, customizable treat with a creamy-chewy texture. Quick to make and perfect for hot weather or seasonal snacks.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 24 servings
Course: Seasonal Desserts
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 16 oz (4 cups) Greek yogurt (full fat), plain or vanilla
  • ¼ cup granulated sugar, adjusted to taste (substitute 3 tablespoons honey)
  • 1 tsp vanilla extract (omit for vegan)
  • 1 cup fresh or frozen blueberries, quartered
  • 2 tbsp chia seeds (optional, substitute 2 tbsp flax seeds)

Method
 

  1. Whisk yogurt, sugar, and vanilla in a large bowl until smooth.
  2. Spread blueberries on parchment paper and partially defrost if frozen. Quarter them using a sharp knife.
  3. Add blueberries to the yogurt mixture. Gently fold with a spatula until small chunks remain.
  4. Pour on a lined baking sheet in a 1/4 inch thick rectangle. Smooth with an offset spatula.
  5. Freeze for at least 2 hours until solid. Transfer to a mesh panel in the freezer for 5 minutes.
  6. Tap the frozen bark with the back of a metal measuring cup to break it into pieces.
  7. Optional: Toast 1 tbsp sliced almonds at 300°F (150°C) for 10 minutes.
  8. Store the 24 pieces in an airtight container in the freezer for up to two weeks.

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 50mgFiber: 1gSugar: 10g

Notes

Use seasonal fruits like strawberries or raspberries as substitutes.
For a vegan version, use coconut yogurt and omit vanilla extract.
Add crushed nuts or toasted seeds as optional toppings.
Adjust sweetness by increasing or decreasing sugar or honey.

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