Frozen Greek yogurt bark is a fun way to transform creamy yogurt into a cold, crisp bark. You need only three ingredients that can be easily customized. Make it in a few minutes and freeze it for a grab-and-go snack or breakfast.
If you’re looking for a kid-friendly and/or make-it-in-minutes recipe for these dog days of summer, this is the one. Greek yogurt is really the only required ingredient here and then adding toppings is the fun part. We’ve been snacking on this bark in a variety of critically hungry moments – post-workout, while waiting for breakfast, in that just-left-the-swimming pool rush, as a cold treat after dinner. A plain piece (without toppings) has been a perfect (messy) treat for teething baby June. It melts just fast enough in those sweet little baby hands so that half makes it in her mouth and half gets…everywhere else.
How to Make Frozen Greek Yogurt Bark
- Prepare sheet pan – Line a sheet pan with parchment paper. This will make it easy to lift the frozen yogurt bark off the pan when it’s frozen.
- Add yogurt – Pour yogurt onto the parchment paper. Spread the yogurt out into an even layer that is about 1/4-inch thick. No need to be precise about the thickness of the yogurt – just be sure it’s in a fairly even layer. If in doubt, err on the side of making it more thin so that it can be easily bitten once it’s frozen.
- Top – Add any toppings you’d like, pressing them gently into the yogurt to be sure they stick. If using wet ingredients (peanut butter, jam, Nutella), swirl it into the yogurt. (See below for topping ideas!)
- Freeze – Transfer pan to the freezer and freeze until solid, ~3 hours.
- Cut or Break Into Pieces – Lift the parchment paper off the pan and gently break bark apart. For more even squares, transfer the parchment and bark to a cutting board and use a sharp knife to slice. Store Greek yogurt bark pieces in a freezer-friendly plastic bag.
What Type of Yogurt to Use
Greek yogurt is the best type of yogurt to use when making frozen yogurt bark. Because it has been strained, it has a lower water content and a less icy texture than regular yogurt when frozen. Any type of Greek yogurt works well – nonfat, 2%, or whole milk.
I had so much fun testing this yogurt bark with a bunch of toppings. I can’t even try to play favorites here, I liked them all. Here are a few ideas to get you started, but the sky is the limit:
- Peanut Butter
- Mini Chocolate Chips
- Sliced Strawberries
Want More Grab-and-Go Snacks? Try these!
- 4-Ingredient Chocolate Peanut Butter Oat Bars – Basically all of the ingredients are right in the title. These are no-bake and great to keep in the pantry (or freeze) to grab as snacks.
- Sweet and Spicy Sriracha Snack Mix – As I typed that out I wondered why it’s been so long since I’ve made a batch of this unique snack mix that disappears fast every time I make it.
- Dark Chocolate Almond Energy Bites – If there’s one snack we always have in the fridge, it’s these bites. Molly and Clara have one almost every morning while we get breakfast ready.
- Half Sheet Pan – You’ll need a large sheet pan like this half sheet size.
- Parchment Paper Sheets – These pre-measured single sheets of parchment fit perfectly in the sheet pan.
Frozen Greek Yogurt Bark
- sheet pan
- Parchment Paper
- 4 cups Greek Yogurt, plain or vanilla (see note)
- 1 cup Fruit (use any type; cut or sliced into bite-sized pieces)
- 1 cup Cereal or Granola
- Line a sheet pan with parchment paper.
- Pour yogurt out onto baking sheet and use a spatula to spread it into an even layer of 1/4-inch thick. (There's no need to measure it or be super precise, but you want the bark to be quite thin so that it easily shatters when you bite into it while frozen.)
- Top evenly with fruit and cereal. Gently press the toppings into the yogurt.
- Cover the sheet pan with foil and freeze until firm, at least 3 hours.
- Remove bark from the freezer and transfer to a cutting board. Slice into squares (note: if difficult to slice right away, let defrost slightly first).
- Transfer squares to a freezer-friendly bag or container and seal tightly. Serve straight from the freezer within a month.
We were hit with a heat wave all through the first week of school, but it’s not slowing baby June down. She’s ready to climb up to the top of every play structure at every park.
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