Ingredients
Yogurt Mixture
- 2 cups Greek yogurt (or regular plain yogurt)
- 1/4 cup honey
- 3/4 tsp vanilla extract
Toppings
- 1 cup strawberries (sliced; measured after slicing)
- 1 cup blueberries
- 1/4 cup almonds (sliced or slivered; or sunflower seeds for a nut-free option)
Instructions
- Prepare the Pan: Line a jelly roll pan with parchment paper to prevent sticking and make removal of the bark easy.
- Mix Yogurt Base: In a medium bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth and well combined.
- Spread Yogurt: Pour or spoon the yogurt mixture onto the prepared sheet pan. Use a spatula to spread it into an even layer, about 1/4 inch thick.
- Add Strawberries: Arrange the sliced strawberries evenly over the yogurt mixture. Press them gently into the surface so they stick.
- Add Blueberries: Fill in the open spaces between strawberries with blueberries. Press them lightly into the yogurt as well.
- Sprinkle Almonds: Evenly sprinkle the sliced or slivered almonds over the top, pressing them lightly into the yogurt to secure.
- Freeze: Place the pan in the freezer and freeze for at least 2 hours or overnight until the yogurt bark is completely firm.
- Cut and Serve: Once frozen, slide the parchment paper with the yogurt bark onto a cutting board. Cut or break into pieces. Enjoy immediately after thawing slightly, or store in a zip-lock bag in the freezer for later.
Notes
- You can substitute regular plain yogurt if Greek yogurt is unavailable; it will result in a slightly less thick bark.
- For a nut-free version, replace almonds with sunflower seeds or omit nuts altogether.
- Feel free to customize toppings with other fruits like raspberries, kiwi, or mango.
- Store the yogurt bark in an airtight container or zip-lock bag in the freezer for up to 2 weeks.
- Let the bark sit at room temperature for a few minutes before eating for easier biting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Low Fat
