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Frozen Yogurt Bark

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Prep Time 15 minutes
Freeze Time 4 hours
Total Time 4 hours 15 minutes
Servings 8

Ingredients
  

  • Yogurt Base:
  • 2½ cups full-fat Greek yogurt plain
  • 3 tablespoons honey or maple syrup to taste
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Toppings:
  • ½ cup fresh strawberries thinly sliced
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • ¼ cup granola
  • 2 tablespoons honey for drizzling
  • 2 tablespoons toasted coconut flakes
  • 1 tablespoon toasted pumpkin seeds or sunflower seeds
  • 1 tablespoon toasted sliced almonds optional
  • Finishing:
  • Extra honey for drizzling
  • Pinch of flaky sea salt
  • Fresh mint leaves optional

Instructions
 

  • Line baking sheet with baking paper allowing overhang on the edges.
  • Mix yogurt, honey, vanilla, lemon juice, and salt until smooth. Taste and adjust sweetness.
  • Pour onto lined tray. Spread to an even 1 to 1.5cm layer using an offset spatula.
  • Scatter strawberry slices across the surface in a single layer.
  • Scatter blueberries and raspberries evenly across the surface.
  • Sprinkle granola in irregular clusters across the surface.
  • Scatter coconut flakes, pumpkin seeds, and almonds if using.
  • Drizzle honey in a thin stream back and forth across the entire surface.
  • Add a pinch of flaky sea salt. Add mint leaves if using.
  • Press all toppings gently into the yogurt surface with clean fingertips.
  • Transfer immediately to a flat freezer shelf. Freeze minimum 4 hours or overnight.
  • Lift bark from tray using paper overhang. Break into irregular pieces from the centre outward.
  • Serve immediately or store in a zip-lock bag with baking paper between layers.

Notes

  • Always use full-fat Greek yogurt — low-fat yogurt freezes icy and hard
  • Sweeten slightly more than seems necessary — freezing dulls sweetness significantly
  • Spread to an even thickness throughout — uneven layers freeze and thaw inconsistently
  • Add all toppings within five minutes of spreading while the yogurt's surface is still soft
  • Press toppings gently into the surface so they anchor and do not fall off when broken
  • Freeze on a perfectly level shelf — a tilted tray causes the yogurt to run to one side
  • Break from the centre outward for cleaner, more controlled fracture lines
  • Store pieces in a zip-lock bag with baking paper between layers to prevent freezing together
  • Keeps in the freezer for up to three weeks — best within the first two weeks
  • Work quickly when breaking and serving — yogurt bark softens fast at room temperature