My Frozen Yogurt Bark recipe turns Greek yogurt into five easy, protein-packed treats with no baking—perfect for healthy snack and dessert.
- 1 ½ cup (12 oz/340 g) full-fat plain Greek yogurt
- 1 ½ tablespoons maple syrup (or honey)
- 1 ½ teaspoons vanilla extract
- ⅓ cup (¾ oz/23 g) crushed shortbread cookies
- ⅓ cup (¼ oz/8 g) crushed freeze-dried strawberries
- ¼ cup (1 ½ oz /43 g) chopped white chocolate, melted
- 3 tablespoons lemon curd
- ½ cup ( 1 ¾ oz/49 g) marshmallow fluff, warmed
- ⅓ cup (¾ oz/23 g) crushed Graham crackers
- ¼ cup (1 oz/28 g) unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1 ½ teaspoons vanilla extract
- ½ cup (4 oz/115 g) smooth peanut butter, warmed
- ¼ cup (1 ½ oz/43 g) chopped semi-sweet chocolate, melted
- 8 mini peanut butter cups chopped (½ cup/3 oz/85 g)
- ¼ cup (1 oz/28 g) unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1 ½ teaspoons vanilla extract
- ¼ cup (3 oz/85 g) pistachio butter
- ¼ cup (¾ oz/ 23 g) kataifi, toasted
- ⅓ cup (2 oz/58 g) chopped bittersweet chocolate, melted
- 2 tablespoons chopped toasted , salted pistachios
- 2 tablespoons matcha powder
- 1 medium fresh mango , diced small ( ½ cup/2 ½ oz/71 g)
- 1 tablespoon sweetened coconut, toasted
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Line a ¼ sheet pan (9x13x1 inches) with a piece of parchment paper.
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Mix the yogurt, honey or maple syrup, and vanilla extract in a bowl.
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Spread the yogurt base
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On a ¼ sheet pan lined with parchment paper, spread the frozen yogurt base out to 7 x 10 inches.
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Generously scatter over the crushed shortbread and freeze dried strawberries. Lastly drizzle over the melted white chocolate.
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On a ¼ sheet pan lined with parchment paper, spread the frozen yogurt base out to 7 x 10 inches.
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Lightly swirl the lemon curd and warmed marshmallow fluff through the frozen yogurt base. Lastly generously scatter over the crushed Graham crackers.
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Into the frozen yogurt bark base, whisk in the cocoa powder, maple syrup and vanilla extract.
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On a ¼ sheet pan lined with parchment paper, spread the chocolate frozen yogurt base out to 7 x 10 inches.
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Lightly swirl the warmed peanut butter through the base.
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Generously scatter over the peanut butter cups and drizzle over the melted chocolate.
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Into the frozen yogurt bark base, whisk in the cocoa powder, maple syrup and vanilla extract.
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On a ¼ sheet pan lined with parchment paper, spread the chocolate frozen yogurt base out to 7 x 10 inches.
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Generously swirl the warmed pistachio butter through the base.
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Generously scatter over the toasted kataifi and roasted pistachios, and drizzle over the melted chocolate.
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Into the frozen yogurt bark base, whisk in the mocha powder. (Note: taste and add additional maple syrup if needed as matcha powders differ in flavor)
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On a ¼ sheet pan lined with parchment paper, spread the frozen yogurt base out to 7 x 10 inches.
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Generously scatter over the chopped mango and toasted coconut.
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Freeze the bark for at least 4 hours, or until fully frozen.
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Break up the bark into pieces and enjoy straight from the freezer. Store the bark in an airtight, freezable container for up to 6 weeks.
- Use full-fat Greek yogurt. To achieve the correct creamy texture, you need full-fat Greek yogurt.
- Regular yogurt contains more water than Greek yogurt, so when it freezes, it could be icy.
- Make a couple of flavors. This is such a great meal prep snack, it's worth making at least two different batches.
- Opt for plain yogurt. Plain yogurt is the best blank canvas for the mix-in flavorings and toppings.
- Sweeten with maple syrup or honey. I prefer real maple syrup (not maple-flavored pancake syrup) in this frozen yogurt bark recipe for its deep, almost caramel-like flavor, but if you prefer the floral sweetness of honey, go for it!
- Warm the peanut butter and pistachio butter before using. You want the texture to be looser, so it's easier to swirl through the yogurt. Microwave for 10-15 seconds before using.
- Swirl toppings gently. Using a skewer or a knife, gently swirl in your toppings. Less is more—you want the ribbons to contrast with the yogurt rather than be completely mixed in.
- Taste the matcha yogurt blend. Matcha varies, so it's important to sample the yogurt before spreading and topping. If it's bitter, add more maple syrup or honey.
- Spread yogurt as directed. You want thin bark for the best consistency—don't spread it too thick, or it will be difficult to break apart and bite into.
- Break, don't cut. This Greek yogurt dessert bark looks best broken into natural, rustic-looking pieces.
- Serve right from the freezer. Enjoy this bark right away, as it softens quickly.