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Chocolate, Raspberry and Peanut butter Frozen Yogurt Bark- 3 ingredient Healthy Snack

Frozen Yogurt Bark (Easy Snack)

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Hi Bold Bakers!

I get a lot of requests from my Bold Bakers for easy healthy snacks. It’s a great idea because everyone snacks. And when I don’t have snacks ready when that three o’ clock slump hits then I always grabs whatever is closest, healthy or not. This week, I came up with some variations of Frozen Yogurt Bark. It is so easy because all you do is take yogurt and add your favorite flavors and ingredients to it. It is a customizable snack. It takes just a few ingredients and minutes to make. And best of all it is great for both kids and adults alike.  

One thing about snacks in the fridge is that I eat them all fast so they don’t go bad. I know, very considerate of me. The great thing about Frozen Yogurt Bark is that it is safe and kept fresh in the freezer so I don’t have to devour it in a few days. Make it ahead of time and then just grab it anytime you want a treat, especially when you are on the go. It is perfect for breakfast, lunch or an evening snack.

Thank you to Yoplait for sponsoring this BONUS video.

I am kind of traditionalist when it comes to pairing flavors together. I like what works, like Raspberry and toasted Pistachios. Not only do these two ingredients marry well together, they also are beautifully colorful, and lets face it, good looking food just tastes better.

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Combo number 2 for Frozen Yogurt Bark is Chocolate, Banana and Hazelnut. We know that Chocolate and Hazelnut work well together, because if they didn’t we wouldn’t have Nutella. Now, the banana is a good balance of the sweet because it is kind of creamy so it gives you lovely texture and flavor.

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My third flavor for Frozen Yogurt Bark is something that after 8 years of living in the United States, I am now just realizing how awesome it is. Peanut Butter and Jelly is the best of a lot of worlds: sweet, salty, crunchy and smooth. Also, you always have jam and peanut butter (or any nut butter) in the pantry. Mix it with some yogurt and you have a great, fast snack that will hold you over until dinner.

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4.91 from 32 votes
Raspberry & Pistachio Frozen Yogurt Bark
Prep Time
5 mins
Total Time
5 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 1 cup (8oz/225g) Greek Vanilla Yogurt
  • 4 Tbsp raspberry puree
  • 1 Tbsp. pure honey , maple syrup or agave
  • 3 tbsp Pistachio , toasted and chopped
Instructions
  1. Mix together yogurt, raspberry puree, honey, and pistachios in a bowl.
  2. Spread your yogurt mix on a small baking tray lined with cling wrap.
  3. Swirl some extra raspberry puree on top and scatter over some pistachios 4. Place tray in freezer for a minimum of 3 hours to harden.
  4. Once hard enough, break into pieces and enjoy immediately
  5. Store in an airtight container in freezer for up to a month.

 

4.91 from 32 votes
Chocolate, Banana and Hazelnut Frozen Yogurt Bark
Prep Time
5 mins
Total Time
5 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 1 cup (8oz/225g) Greek Vanilla Yogurt
  • 1 Tbsp. pure honey , maple syrup or agave 3 Tbsp Cocoa powder
  • 1 banana
  • 2 tbsp Hazelnuts , toasted and chopped
Instructions
  1. In a bowl mash your banana with a fork
  2. Mix in the yogurt, cocoa powder, honey, and hazelnuts
  3. Spread your yogurt mix on a small baking tray lined with cling wrap. 4. Lay some sliced banana on top and scatter over some hazelnuts
  4. Place tray in freezer for a minimum of 3 hours to harden.
  5. Once hard enough, break into pieces and enjoy immediately
  6. Store in an airtight container in freezer for up to a month.

 

4.85 from 33 votes
Peanut Butter & Jelly Frozen Yogurt Bark
Prep Time
5 mins
Total Time
5 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 1 cup (8oz/225g) Greek Vanilla Yogurt
  • 4 Tbsp natural peanut butter (or any type of nut butter)
  • 1 Tbsp. pure honey , maple syrup or agave
  • 2 Tbsp Strawberry jelly
  • 2 tablespoon Strawberries , diced
Instructions
  1. Mix together yogurt, peanut butter, strawberry jelly, and honey in a bowl.
  2. Spread your yogurt mix on a small baking tray lined with cling wrap.
  3. Swirl some extra peanut butter on top and scatter over the diced strawberries 4. Place tray in freezer for a minimum of 3 hours to harden.
  4. Once hard enough, break into pieces and enjoy immediately
  5. Store in an airtight container in freezer for up to a month.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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76 Comments

Write a Comment and Review

  1. Lisa Badrick on April 17, 2019 at 2:34 am

    These are AMAZING. So simple, but the end result is absolutely delicious. I can’t believe we’ve never heard of them before. Kids absolutely love them. I see them on other sites as well, but I think the ratios here are well balanced. Once you have the basic ratios down pat you can get creative. Thanks guys. Fantastic.

    • Gemma Stafford on April 17, 2019 at 4:44 am

      Hi Lisa,
      I am delighted to hear this, thank you for this lovely review of this recipe.
      If the kids are involved in the preparation they will naturally like them in any case. Well done you, summer treats sorted!
      Gemma 🙂

  2. Fathimath Sophie on April 2, 2019 at 9:41 am

    Hi Gemma,
    Huge fan of yours. Love all ur recipes. Just wanted to knw for how long can I store this in the freezer.
    Thanks nd best wishes
    Sophie

    • Gemma Stafford on April 2, 2019 at 10:17 am

      Thank you! You can keep this in the fridge for up to 3 weeks 😀

  3. Angela Barrett on April 2, 2019 at 4:33 am

    Hi, for frozen yog bark, could you tell me what dimensions your tin was, thanks.

    • Gemma Stafford on April 2, 2019 at 9:38 am

      Hi, i just used a standard sheet pan which is 9 x 11 😀

    • Angela Barrett on April 2, 2019 at 9:48 am

      Thank you.

  4. weathermom07 on January 25, 2019 at 12:30 pm

    I totally love these ideas and you. This is one of those so simple but so delicious recipes that can be done in so many different ways, but I never thought of it. Thank you so much for sharing all these wonderful recipes. You truly make life more sweet.

  5. Emily Whitaker on July 20, 2018 at 9:03 pm

    Hi Jemma, do u have a calorie information for these recipes?

    • Gemma Stafford on July 22, 2018 at 3:46 pm

      I don’t have it done yet Emily. But if you want to find out straight away I use myfitnesspal.com to calculate them. It’s really easy.

      Best,
      Gemma.

  6. Vanisse on July 3, 2018 at 4:16 pm

    Hi, Jemma I’m a big fan of your youtube channel and all your recipes so thank you for uploaded big bold baking recipes for us every week. Also is it okay if you leave out the peanut butter and hazelnuts in the recipe because a few of my friends are allergic to nuts

    • Gemma Stafford on July 4, 2018 at 2:46 am

      Hi Vanisse,
      Thank you for your kind words, it is good to have you with us.
      I think you can experiment really widely with this recipe. Give it a go, that will teach you a lot.
      Take a look too at the frozen yogurt recipes here, you may like these too. (https://www.biggerbolderbaking.com/homemade-frozen-yogurt/).
      Gemma 🙂

  7. Donna on May 30, 2018 at 9:55 am

    I use so many of your recipes… They are always simple recipes to remember, healthy without being expensive, and always super yummy! I will be making this with the kids all summer, along with your no-churn ice cream recipes!!! 🙂

    • Gemma Stafford on May 31, 2018 at 5:51 am

      I’m thrilled to hear that. Thanks for trying out my recipe.

      Best,
      Gemma.

  8. Diana on November 16, 2017 at 11:00 pm

    You are soooo smart???????? I love you and your recipes. Thank you????????????????

    • Gemma Stafford on November 17, 2017 at 1:02 am

      Hi Diana,
      Thank you, that is very kind. I am happy that you are here with us,
      Gemma 🙂

  9. Emily on June 27, 2017 at 6:33 pm

    Hi! My friend and I made the peanut butter and jelly one with raspberry preserves and we also made a chocolate one with white chocolate chips. Both Are Really Good? For The Peanut Butter And Jelly One In The video you Say To Add peanuts But In The Recipe It Doesnt mention Peanuts.

  10. Tasneem on February 18, 2017 at 11:51 am

    Hi Gemma,

    These look sooooo good. I’ve been watching your videos lately, and I’ve been impressed with everyone. I can’t wait to try this yogurt bark, and I love to make desserts healthy. I’m 11 years old, and I love that you make your recipes so simple to understand. Thanks for your recipes!!!!!!

    • Gemma Stafford on February 19, 2017 at 5:04 am

      Hi there Tasneem,
      Thank you for your kind words, I am happy to have my young bakers with me, do try the recipes too, some are healthier, and easier than others, but all are for a treat!
      Gemma 🙂

  11. Elizabeth on October 13, 2016 at 7:27 pm

    These look great!

    I haven’t tried making them yet but how long do they last outside of the freezer once they’re done? Like can I serve them at a party or would they start thaw if they’re out for too long?

    • Gemma Stafford on October 14, 2016 at 1:42 am

      Hi Elizabeth, you have to treat these like ice cream, or ice pops, they will melt! 🙂

  12. Kanika Nair on August 10, 2016 at 8:22 pm

    HI, I really love your recipes!!! Just a quick question: Can I use Raw honey in the frozen recipes instead of regular honey…

    • Gemma Stafford on August 11, 2016 at 10:32 am

      Hi there Kanika,
      The honey needs to be liquid! that is what matters in the recipes.
      You are lucky to have wild honey available to you!
      Gemma 🙂

  13. Elizabeth Ko on August 2, 2016 at 1:30 am

    I’m currently trying to go on a diet and I really was craving something sweet but healthy and the raspberry and pistachio yogurt bark is so perfect for what I’ve wanted!! can’t wait to make it today 🙂 thank you so much for the great recipe Gemma!!!

    • Gemma Stafford on August 2, 2016 at 1:42 am

      Hi Elizabeth,
      I am happy to hear that, I do hope you enjoy it,
      Gemma 🙂

  14. shira .c. on June 28, 2016 at 2:10 pm

    Hi gemma, I love your recipes, they are so great and tasty!
    Maby you can pleas make apple pie?

    • Gemma Stafford on June 28, 2016 at 6:13 pm

      Thanks so much. I made an apple pie here before

  15. melissa buller on May 28, 2016 at 9:26 am

    what is raspberry puree? thank you!

    • Gemma Stafford on May 28, 2016 at 11:36 am

      Hi Melissa,
      For me it is a quantity of raspberries, say 8 oz or so, put them into a sieve with one tablespoon of icing sugar, press through the sieve with the back of a spoon, the result will be a seedless raspberry puree. You can also blend them with the sugar and strain through a sieve.
      Gemma 🙂

  16. ACGM on April 24, 2016 at 11:26 am

    Thank you for sharing so many good things. Will it matter if I use regular peanutbutter, like Jiff or Skippy?

    • Gemma Stafford on April 24, 2016 at 11:48 am

      Hi there,
      No, it will not matter which brand you use, I hope you enjoy this recipe,
      Gemma 🙂

  17. Olivia on April 3, 2016 at 2:32 am

    Hi gemma , i’ve been making a lot of snacks,cake and sweet recently and thank u for this recipe .also is it ok to leave the hazelnut away ? And i am 12 years old i wish some day i would be a great chef like u !!!

    • Olivia on April 3, 2016 at 2:33 am

      And also thanks for all the recipe !!!!

      • Gemma Stafford on April 3, 2016 at 5:58 am

        Hi Olivia,
        I am so happy to hear that you are getting into the kitchen at a young age, just like i did!
        This is how you really learn what works and what does not work, you will learn as much from the failures as the successes, so keep at it.
        Yes, you can leave he hazelnuts out of a recipe, when they are not the main ingredient.
        Gemma 🙂

  18. Roberta on March 28, 2016 at 6:22 am

    I have recently started making my own yogurt and cannot wait to try this. Would it be safe to store this in a zipper freezer bag or should it be kept in a sturdier container?
    Thanks for the recipe. I shared this on Facebook in a very large group, many of whom make yogurt too. 🙂

    • Gemma Stafford on March 30, 2016 at 1:18 pm

      Hi Roberta,
      Thank you so much for the share, this is great for me!
      I think a sturdy bag would be fine, I do not see why not,
      Gemma 🙂

  19. Edith on March 6, 2016 at 2:45 pm

    im trying this with mango and natural greek yogurt, hopefully it come out good!

    • Gemma Stafford on March 7, 2016 at 7:08 am

      Hi Edith,
      That should be delicious, yum!
      Gemma

  20. amberg32 on March 5, 2016 at 2:06 am

    Was so happy to see that a couple of these recipes are weight watcher friendly! I’m going to make the raspberry one and the chocolate one. They are both 1 point per serving! 🙂 YAY! Hope to see more of these and frozen yogurt recipes! I love the Strawberry frozen yogurt recipe. Im going to try the mango lime one soon also. They are both 2 points per serving when i use lighter greek yogurt 🙂

    • Gemma Stafford on March 5, 2016 at 4:14 pm

      Hi there, I am happy when you are happy, Gemma 🙂

  21. Laura on February 13, 2016 at 9:43 am

    Hi Gemma,
    Seems as a lovely recipe I am sure going to try 🙂 Seems the perfect snack for after a workout! I was wondering, is the honey nescessary? I would like to try it with cinnamon for an even healthier version!

    • Gemma Stafford on February 15, 2016 at 11:36 am

      Hi Laura, you can leave the honey out if you prefer. Let me know how it turns out 🙂

  22. George on January 29, 2016 at 10:06 am

    Lovely recipe, since I have 1kg of yogurt on hand, i’ll definitely try all your recipes that have to do with yogurt 😀 Thanks for sharing, and please keep making yogurt recipes so that my 1kg yogurt isn’t wasted. Hehe.

    • Gemma Stafford on January 29, 2016 at 8:32 pm

      Delighted to hear that, George. Thanks so much for visiting my website 🙂

  23. laura on January 9, 2016 at 6:43 pm

    I am allergic to dairy products. I found a delicious almond milk yogurt. Do you think that would work out in this recipe? This is just such an innovative way to make so many thing!! Very creative. Thank you for sharing your talents!

    • Gemma Stafford on January 9, 2016 at 11:28 pm

      I’m delighted you like it. I think what would work great. Any dairy free yogurt would work :). Good luck and thanks for following my recipes.

  24. Alisha on January 2, 2016 at 5:32 am

    Hi Gemma !
    These look amazing !
    Can I use different flavoured yoghurt ?
    Thanks 🙂

    • Gemma Stafford on January 5, 2016 at 7:19 pm

      Absolutely, get creative with this recipe! Thanks so much for visiting my website, Alisha 🙂

  25. Nelly on January 2, 2016 at 2:50 am

    Wow! These taste really nice and are really easy to make. Please do more of these easy, healthy snack ideas.

    • Gemma Stafford on January 5, 2016 at 7:21 pm

      Thanks so much, Nelly. Really glad you liked this recipe. I will add more to my list 🙂

  26. jaber on December 6, 2015 at 9:16 am

    bonsoir, merci pour la recette , puis je utiliser un autre yaourt comme petit suisse ou nature.??

    MERCI

    • Gemma Stafford on December 8, 2015 at 10:52 pm

      Oui, je vous souhaite une bonne.

  27. Rishika Kundu on December 4, 2015 at 10:25 pm

    Can i use strawberry instead of raspberry ?

    • Gemma Stafford on December 5, 2015 at 7:51 am

      absolutely you can. Use any flavors you like. You can also use flavored yogurt if you like 🙂

  28. Shana on November 22, 2015 at 9:49 am

    Hi Gemma,

    This is such a great idea for an after school snack! I can always count on you to provide the best dessert ideas to satisfy my sweet tooth 🙂 #numberonefan

    • Gemma Stafford on November 24, 2015 at 6:14 pm

      Thanks so much, Shana! Really glad you liked this idea 🙂

  29. Sabrina on November 20, 2015 at 5:09 pm

    Hey Gemma,

    I tried your recipe how ever natural yogurt doesn’t seem to be working…. It stayed in the freezer for 3 hours and it’s still liquid ? Please help!

    • Gemma Stafford on November 20, 2015 at 8:37 pm

      Try freezing it for at least 6 hours. Hope this helps 🙂

  30. kPony on November 7, 2015 at 1:01 pm

    I loved this! Made the chocolate yogurt one but, with some strawberries and pretzels. 1 more hour to go!!! Nom nom

    • Gemma Stafford on November 10, 2015 at 7:01 pm

      Great idea! Thanks for visiting my website 🙂

      • AngeLa on December 6, 2015 at 5:00 am

        Just then I made it with raspberry yogurt with cream coconut chocolate. Put orange on t and choco shaving. Amzing!

        • Gemma Stafford on December 8, 2015 at 8:39 pm

          YUM! 🙂

  31. sharifah on October 20, 2015 at 11:09 pm

    hi gemma!i wanted to ask;it is said in the recipe that 1 cup of greek yogurt is needed.what is the specific amount of the greek yo (gram)?just in case the brand i buy from has a different measurement in a cup.
    thanks for the recipe!!!

    • Gemma Stafford on October 21, 2015 at 6:35 pm

      It’s about 224 grams. Hope this helps 🙂

  32. sandra on October 19, 2015 at 8:13 pm

    In my country, I don’t have greek yogurt.so what kind of yogurt I can take?

    • Gemma Stafford on October 20, 2015 at 6:55 pm

      You can use whichever yogurt you have access to 🙂

  33. Rachel on October 18, 2015 at 11:27 am

    Mmmm. This looks amazing! Can I use regular yogurt as opposed to Greek?

    • Gemma Stafford on October 21, 2015 at 5:55 pm

      Hi Rachel,

      for sure use regular yogurt. Any one is like will work.

      Best
      Gemma.

  34. Liz on October 15, 2015 at 12:09 pm

    Always awesome ideas! I love this one, simple & original, beautiful. 🙂
    xxx

    • Gemma Stafford on October 15, 2015 at 3:05 pm

      Thanks for visiting my website, Liz. Really glad you liked this recipe 🙂

  35. Holly on October 13, 2015 at 4:33 pm

    This is a great idea. I’m going to try the peanut butter and jelly one, because I love those flavors! Thanks so much!

    • Gemma Stafford on October 13, 2015 at 5:31 pm

      Thanks so much, delighted you like them. That was my favorite too 🙂

  36. Aswini on October 12, 2015 at 4:24 pm

    Hi Gemma,
    Instead of using vanilla flavored yoghurt is it ok if I add vanilla extract to plain Greek yoghurt.
    Already prepared the first two this way. Waiting to cut into it!
    Aswini

    • Gemma Stafford on October 12, 2015 at 5:44 pm

      Absolutely Aswini, use whatever yogurt you like. Use whatever flavors you have to hand too, you never know what you’ll come up with.

      Best,
      Gemma.

      • Faiza on August 3, 2016 at 8:24 am

        I made the chocolate 1 widout bananas and i added hershy’s chocolate syrup instead of coco powder also i added sm kinder shckobons (crushed)

        Waiting for it 2 freeze i m nervous hope it turns out good

        • Gemma Stafford on August 5, 2016 at 1:55 am

          Hi Faiza,
          sounds like you made this your own, fingers crossed,
          Gemma 🙂

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