3 Ingredient Frozen Yogurt Bark for Healthy Summer Snacks
This Frozen Yogurt Bark is a 3-ingredient, 5-minute frozen snack made with yogurt, berries, and granola. It's cool, creamy, easy to customize, and perfect for keeping in the freezer on hot summer days.
If you can spread yogurt onto a sheet pan and scatter on toppings, you can make this refreshing summer treat. Once frozen, break it into pieces and keep it ready for after-school snacks, warm afternoon treats, or a lighter no-bake dessert.
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Overview: How to Make Frozen Yogurt Bark
To make frozen yogurt bark, spread yogurt onto a parchment-lined baking sheet, top with berries and granola, and freeze until firm. Once frozen, break or cut it into pieces and store it in an airtight freezer container.
It's one of the easiest frozen treats to make at home and takes about 5 minutes of hands-on prep.
Yogurt Bark Ingredients and Substitutions
You only need 3 simple ingredients to make this frozen yogurt bark, but it's easy to change the flavors with what you have on hand.
- Yogurt: Full-fat yogurt or Greek yogurt freezes best and gives the bark a creamier texture. Plain Greek yogurt is delicious but tangy, so you may want to sweeten it with honey or maple syrup.
- Berries: Blueberries, raspberries, sliced strawberries, or blackberries all work well. Keep larger fruit pieces small so the bark is easy to break and eat.
- Granola: Granola adds crunch and makes the bark feel more like a snack. You can also use chopped nuts, seeds, coconut flakes, or mini chocolate chips.
How to Make Frozen Yogurt Bark
- Line the pan. Line a baking sheet with parchment paper so the frozen bark is easy to remove.
- Spread the yogurt. Spoon the yogurt onto the pan and spread it into an even layer about ¼ inch thick.
- Add toppings. Scatter berries and granola over the yogurt, gently pressing larger toppings into the surface.
- Freeze. Freeze until completely firm, at least 3 to 4 hours or overnight.
- Break and store. Break or cut into pieces and store in an airtight freezer container.
Tips on Making Frozen Yogurt Bark
- Use full-fat yogurt if possible. Lower-fat yogurts can become icy once frozen, while full-fat yogurt and Greek yogurt tend to freeze with a creamier texture.
- Line the baking sheet with parchment. This makes the bark much easier to lift from the pan after freezing.
- Keep toppings small. Small berries, thinly sliced strawberries, chopped fruit, granola, nuts, and seeds are easiest to eat once frozen.
- Freeze until completely firm. The bark should be fully frozen before breaking into pieces. I like to freeze it overnight when possible.
- Store it in the freezer. Frozen yogurt bark melts quickly at room temperature, so keep it frozen until ready to serve.
Recipe FAQs:
The yogurt bark will keep in an airtight freezer container for up to 2 to 3 months. I like to separate any yogurt bark layers with parchment or wax paper.
No. You can use both fresh and frozen berries. You do need to keep them small, though, so chopping fresh strawberries is a lot easier than chopping frozen ones.
Absolutely! If you want your frozen treat a bit sweeter, add ¼ cup of honey, agave, or maple syrup (or to taste) to the yogurt before spreading it in the pan. You can also add additional flavorings like lemon and vanilla.
I like to use full-fat Greek yogurt because it's a bit thicker and creamier. When using plain yogurt, you may want to sweeten it a bit.
Frozen yogurt bark should be stored in the freezer, not the refrigerator. It softens and melts quickly at room temperature, so keep it in an airtight freezer container until ready to serve.
Always! I like the added crunch it gives to the bark, but you can eliminate it, or add finely chopped nuts, seeds, or even coconut flakes.
To make the yogurt bark vegan, use a plain dairy-free option and add maple syrup!
Frozen Yogurt Bark Recipe
Equipment
Ingredients
- 2 cups whole milk vanilla yogurt
- ½ cup diced strawberries
- ¼ cup blueberries
- ¼ cup granola
Instructions
- Line a rimmed quarter sheet pan with parchment or wax paper.
- Spoon the yogurt onto the prepared baking sheet and spread evenly to the edges, about ¼ inch thick.
- Scatter the berries over the top and sprinkle with granola, gently pressing the toppings into the yogurt.
- Freeze until firm, about 3 hours. Cut or break into 12 to 15 pieces and enjoy while frozen.
- Store any leftovers in an airtight freezer container, with parchment between layers, and keep frozen until ready to serve.
Video
Notes
- Yogurt: Full-fat yogurt or Greek yogurt freezes best and gives the bark a creamier texture. If using plain Greek yogurt, sweeten it to taste with honey, maple syrup, or agave before spreading it onto the pan.
- Berries and Toppings: Keep berries and toppings small so the bark is easy to break and eat once frozen.
- Tip: Freeze until completely firm, at least 3 to 4 hours or overnight.
- Storing: Store frozen yogurt bark in an airtight freezer container with parchment between layers for up to 2 to 3 months. Keep frozen until ready to serve, as it melts quickly at room temperature.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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