Berry Yogurt Bark Delight (Printable Version)

Creamy yogurt combined with mixed berries and crunchy toppings transformed into frozen, healthy bites.

# Components:

→ Dairy

01 - 2 cups plain Greek yogurt (full-fat or low-fat)
02 - 2 tablespoons honey or maple syrup

→ Fruit

03 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries), sliced if large

→ Toppings

04 - 2 tablespoons granola (gluten-free if needed)
05 - 2 tablespoons chopped nuts (almonds, pistachios, or walnuts; optional)
06 - 1 tablespoon unsweetened shredded coconut (optional)

# Directions:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Mix Greek yogurt and honey or maple syrup in a bowl until smooth.
03 - Evenly spread the yogurt mixture over the prepared baking sheet to a thickness of approximately 1/4 inch.
04 - Distribute the mixed berries evenly over the yogurt layer.
05 - Sprinkle granola, chopped nuts, and shredded coconut uniformly on top.
06 - Place in the freezer for at least 2 hours or until solid.
07 - Remove from freezer and break into bite-sized pieces.
08 - Store leftovers in an airtight container in the freezer for up to one month.

# Expert Tips:

01 -
  • It's barely a recipe—just five minutes of stirring and layering, then the freezer does all the work.
  • You get that satisfying crunch of granola and nuts mixed with cool, tangy yogurt in every bite.
  • It feels fancy and special even though you made it without turning on the oven or dirtying more than one bowl.
02 -
  • Don't skip the honey or syrup—yogurt alone freezes solid and loses that creamy quality that makes this special.
  • Berries with seeds (like raspberries) can get a little mushy if they thaw, so keep these in the freezer and eat them straight from there.
03 -
  • Use full-fat yogurt if you can—it freezes creamier and tastes noticeably better than the low-fat version.
  • Eat straight from the freezer for maximum crunch; thawed bark gets soggy and loses its magic.
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