Berry Yogurt Bark Snack (Print Version)

Colorful yogurt layered with mixed berries and crunchy toppings, frozen for a healthy on-the-go snack.

# What You'll Need:

→ Dairy

01 - 2 cups plain Greek yogurt (full-fat or low-fat)
02 - 2 tablespoons honey or maple syrup

→ Fruit

03 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries), sliced if large

→ Toppings

04 - 2 tablespoons granola (gluten-free if preferred)
05 - 2 tablespoons chopped nuts (almonds, pistachios, or walnuts; optional)
06 - 1 tablespoon unsweetened shredded coconut (optional)

# How to Make:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - In a mixing bowl, stir Greek yogurt together with honey or maple syrup until smooth.
03 - Evenly spread the yogurt blend over the lined baking sheet, creating a 1/4 inch thick layer.
04 - Scatter the mixed fresh berries evenly over the yogurt base.
05 - Sprinkle granola, chopped nuts, and shredded coconut evenly on top.
06 - Place the baking sheet in the freezer and freeze until solid, about 2 hours.
07 - Remove from freezer and break into bite-sized pieces before serving or storing.

# Expert Advice:

01 -
  • Takes 10 minutes of actual work, then the freezer does the rest.
  • Tastes indulgent but it's just yogurt and fruit, so no guilt required.
  • Breaks into natural pieces that feel fun to eat, almost like candy but better.
02 -
  • Don't spread the yogurt too thin or it shatters; too thick and it never quite freezes through completely.
  • Fresh berries are better than frozen here because they stay firm, but frozen ones work if you thaw and dry them first.
03 -
  • If your yogurt is runny, drain it through cheesecloth for 30 minutes before spreading; this makes the bark freeze faster and snap cleaner.
  • Seasonal fruit matters: strawberries and rhubarb in spring, blackberries and blueberries in summer, cranberries and pomegranate seeds in fall.
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