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Sprinkled with raspberries, blueberries, strawberries, and crunchy granola, this frozen yogurt bark is the ultimate summer treat with endless flavor combinations. I’ll show you how to make yogurt bark with just 5 ingredients, and the toppings are up to you!
Easy Frozen Yogurt Bark
If the first thing that comes to mind when you hear “bark” in terms of food is sweet, chocolatey candy bark, you’re not alone. The first time I made frozen yogurt bark, all I could think was, how could this possibly measure up to the candy version?! Well, it did, and I’m officially obsessed. I’ve been making yogurt bark ever since, in so many flavors, I’ve lost count.
The base is a mix of plain yogurt, agave, vanilla, and a touch of lemon juice, spread out and frozen to create a cool, refreshing treat. It’s a simple, adaptable, addictive treat that’s ready to grab and go from the freezer whenever I need a sweet, refreshing bite.
Why You Should Make This Yogurt Bark Recipe
- Grab and go. Once frozen and broken up into pieces, yogurt bark stores for weeks in the freezer. I love that I can take out a piece whenever I’m craving a sweet snack, and my kids love it, too.
- Quick to prep. Mixing up the base takes minutes, and this is a great snack or dessert to make ahead since it’ll need a few hours to freeze.
- Customizable. I’ve added fresh berries and granola to this version. Top your bark with other fresh fruit, nuts, or chocolate chips, add a swirl of homemade strawberry sauce, or make peanut butter frozen yogurt bark. The options are endless.
- A versatile treat. Frozen yogurt bark is made for sharing and perfect for packing on ice to take along to the beach, picnics, or potlucks. This recipe’s red, white, and blue color combo even makes it a perfect light dessert for the 4th of July!
Only 5 Ingredients
Here’s what you’ll need to make this delicious frozen snack. You’ll find the complete recipe and ingredient measurements in the printable recipe card below.
- Plain Nonfat Yogurt – Creates the creamy base. You can also use regular, Greek, or flavored yogurt if preferred.
- Sweetener – Agave adds a touch of sweetness to the yogurt bark. You can also use honey, maple syrup, monk fruit, or any other sweetener you prefer. You can omit the extra sweetener if you’re already using sweetened yogurt.
- Vanilla Extract – Adds depth of flavor, especially if you’re making this with plain yogurt.
- Fresh Lemon Juice – Brightens the flavors. Lime juice also works, but adds a different taste. Feel free to zest the lemon before you juice it, and add the zest to your frozen yogurt bark, too.
- Salt – Makes the sweetness and tartness pop.
Yogurt Bark Toppings
Frozen yogurt bark is a creamy treat made as-is, but everything is better with toppings! Here are the ones I use in this recipe, plus more topping ideas that you can try.
- Fresh berries. Strawberries, raspberries, and blueberries. You could also use blackberries. If you’re using frozen fruit, be sure to thaw it completely and pat it dry with paper towels.
- Pecans. Chopped pecans, peanuts, walnuts, or almonds.
- Granola. For crunch, sprinkle chocolate granola on top of the bark before freezing. I add granola to my banana pops, too, and it’s a hit with my kids.
- Fresh or frozen fruit. Try sliced peaches, pineapple, and other fruit.
- Jams and preserves. Swirl the top of the bark with strawberry jam (and peanut butter for a PB&J version!), plum jam, or lemon curd before freezing.
- Chocolate chips. Scatter dark chocolate chips or chopped chocolate on top for an indulgent dessert version.
Tips and Variations
- Line the baking sheet. Use parchment paper or wax paper to line the baking sheet before you spread your yogurt. This makes it easy to lift and break up the bark once it’s frozen.
- Spread the base evenly. Spread the yogurt mixture in an even layer over the baking sheet to avoid thick or thin spots.
- Make cutting easy. I like to use a pizza cutter to cut the bark into pieces. It works like a charm. You can also use your hands or a knife to break the yogurt bark into desired-sized pieces.
- Space out the slices when serving. Lay the bark pieces out on a serving tray, but not overlapping, to prevent them from sticking together.
- Serve right away. Yogurt bark melts fairly quickly at room temperature. Serve it immediately or keep it in the freezer until it’s time to serve.
- Change up the yogurt. Feel free to experiment with flavored yogurts and different types of yogurt when making this frozen yogurt bark. Borrow my homemade banana frozen yogurt or try a version with coconut yogurt for a tropical twist.
- Cheesecake flavor. Beat the yogurt with cream cheese to make cheesecake-flavored yogurt bark.
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Yogurt Bark
Ingredients
- 2 cups nonfat plain yogurt, you can also use flavored yogurt
- ¼ cup agave
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fresh lemon juice
- pinch salt
- strawberries, sliced
- blueberries
- raspberries
- finely chopped pecans, optional
- granola, optional
Instructions
- Prep. Line a baking sheet with wax paper and set aside.
- Combine the ingredients. In a large mixing bowl, combine the yogurt, agave, vanilla, lemon juice, and salt; whisk until thoroughly combined.
- Pour the mixture onto a sheet pan. Transfer the yogurt mixture to the baking sheet and spread it out to an even thickness. Top with berries, and sprinkle with chopped nuts and granola, if using.
- Freeze it. Pop the sheet pan in the freezer for 2 to 3 hours or until firm.
- Serve. Remove the yogurt bark from the freezer, break it into pieces, and serve.
- Store. Keep leftovers in the freezer.
Video
Notes
- Yogurt Options: Try various yogurt flavors or types to find your favorite blend. If using flavored yogurt, use less sweetener.
- Sweetening Choices: Swap out agave for alternatives like honey or maple syrup, adjusting the quantity to your preference.
- Fruit Mix: Expand beyond the suggested berries and use different fruits for a varied taste.
- Even Spread: Evenly spread the yogurt mix on the baking sheet for consistent texture. You can use an offset spatula to spread it out.
- Cutting Tip: A pizza cutter makes slicing easier.
- Storage Tip: Keep the frozen bark pieces separated with parchment layers in a sealed container to avoid sticking. Keep frozen.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Yogurt Bark
Making homemade frozen yogurt bark is super simple. It’s a great recipe to get the kids involved, too! Everyone can decorate their base with their favorite toppings. Here are the steps.
- Line a baking sheet. Lay a sheet of parchment paper or wax paper over a baking sheet. Set this aside for now while you mix the yogurt base.
- Make the yogurt base. Meanwhile, stir together the yogurt, agave, vanilla extract, lemon juice, and a pinch of salt. Transfer the mixture to your lined baking sheet. Use a spatula to smooth it out evenly.
- Add toppings. Next, add strawberries, blueberries, raspberries, chopped pecans, granola, or your chosen toppings on top of the base.
- Freeze. Now, place the baking sheet in the freezer. Freeze the bark for 2 to 3 hours, or until solid.
- Cut and serve. Use a knife or your hands to divide the frozen yogurt bark into pieces. Enjoy!
Storage
Keep any leftover bark pieces in the freezer to maintain their texture and freshness. Store the bark pieces between layers of parchment paper in an airtight container to keep them from sticking together.
The nice thing about this recipe is you can be as creative as you want with your toppings and even the flavouring of your yogurt. Definitely something to have waiting in your freezer for those temptations and entertaining guests.
Everyone loved this yogurt bark especially my 3 year old granddaughter. Thank you for sharing.🤗
That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂
Hi there,
Can you use mixed frozen berries instead?
Thanks!
Hi!
I don’t see why not. ☺️
Kinda disappointed. The flavor of the yogurt and berries is definitely super delicious but the dessert is too cold to eat. Yes I know its a frozen dish but it is like biting into ice cream – only colder somehow? It really hurts my teeth to eat and little water crystals formed on top of the yogurt bark even though I only froze it for 2 hours. The little crystals give it a weird crunch and watered down taste I don’t enjoy. I really think this could be great but it’s too cold.
Aleah, I feel the same exact way. Made this yesterday and it’s just too cold to bite. Gives me brain freeze and hurts my teeth, lol. I’m thinking I might let it thaw just a tiny bit and try that. It tastes good, just can’t handle the cold.
You break them up like peanut brittle, nothing even about that!
Do they need to stay frozen, meaning can I take these for a snack@ work??
Yes, they do need to stay frozen.
How big is each piece?
I’ve done this, and it tastes too icy, like it has freezer burn. Is there any way around this?
Hi!
You could put wax paper or plastic wrap on top of the yogurt mixture and just pat it down over the yogurt. That should help with avoiding those ice crystals. You can also freeze it and then break it up into pieces – do this as soon as it’s frozen – and put those pieces in a ziploc bag.
I’ve made this 4 times and when I eat it as a snack, I usually go back to the freezer 1 or 2 times. Hits the spot! I always add pecan chips for the added texture and a bit of protein.
How long after you take a piece from the freezer does it start to thaw out? I know it is an odd question but I was thinking if I wrapped a piece or two in a napkin and took them out the door, I could eat in the car- but would that be a horribly bad idea?
Hi!
Yeah, I do that. Just before I head out, I take a couple pieces in a napkin and eat in the car. 😊
I flavor 2 c yogurt w one pkg sugar free instant pudding or sugar free jello and made following combos: lime jello w coconut topping, chocolate pudding w crushed pretzels and peanut butter, orange jello w bananas, cheesecake pudding w crushed graham crackers, the possibilities are endless!
Sounds great! I am very glad you enjoyed it! Thank YOU! 🙂