Ingredients
Scale
- 2 cups plain Greek yogurt (full-fat or low-fat)
- 3 tablespoons honey or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/4 cup fresh raspberries
- Optional: 2 tablespoons granola or crushed nuts for crunch
Instructions
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures that the yogurt bark will pop off easily once it is completely frozen without sticking to the pan.
- In a medium mixing bowl, whisk together the Greek yogurt, honey (or maple syrup), and vanilla extract. Stir until the mixture is smooth and the sweetener is fully incorporated throughout the yogurt.
- Pour the yogurt mixture onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it into an even layer, about 1/4 to 1/2 inch thick. Do not worry about making it a perfect rectangle; the rustic edges add to the charm.
- Scatter the sliced strawberries, blueberries, and raspberries evenly over the top of the yogurt. Gently press the berries down into the yogurt so they are partially submerged. If you are using granola or nuts, sprinkle them on now.
- Place the baking sheet flat in the freezer. Let it freeze for at least 3 to 4 hours, or until the yogurt is completely solid and firm to the touch.
- Remove the sheet from the freezer and lift the parchment paper off the pan. Use your hands to snap the bark into irregular, bite-sized pieces, or use a sharp knife to cut it into more uniform squares.
- Cook Time: 4 hours 10 minutes
- Diet: Gluten-Free