Frozen Yogurt Bark


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Frozen 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.

Frozen Greek Yogurt Bark on a sheet pan

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.

Frozen Greek Yogurt Bark in a freezer bag

How to Make Frozen Greek Yogurt Bark

  1. 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. 
  2. 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. 
  3. 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!)
  4. Freeze – Transfer pan to the freezer and freeze until solid, ~3 hours.
  5. 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.
pouring yogurt on a sheet pan

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.

 Greek yogurt with toppings on a sheet pan

Possible Toppings

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:

  • Pretzels
  • Peanut Butter 
  • Mini Chocolate Chips
  • Blueberries
  • Granola
  • Sliced Strawberries
  • Cereal
  • Jam
  • Nutella
  • Raspberries
Frozen Greek Yogurt Bark on a sheet pan with toppings

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. 

Favorite Tools

  • 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 on a parchment lined sheet pan

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Frozen Yogurt Bark Recipe

Frozen 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.
Prep: 10 minutes
Freeze Time: 3 hours
Total: 3 hours 10 minutes
Servings: 6


  • sheet pan
  • Parchment Paper


  • 4 cups Greek yogurt, plain or vanilla (see note)
  • 1 cup fresh fruit, 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 breaks apart 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.


I’ve tested this bark with both plain and vanilla Greek yogurt. Any type will work – nonfat, 2%, or whole.
The bark has to be served frozen to retain its shape, but I like to remove it from the freezer for a minute ore two before giving it to the kids so that it has a slightly softer texture – like a popsicle that’s been out of the freezer for a couple of minutes.


Calories: 199kcal | Carbohydrates: 24g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 302mg | Fiber: 2g | Sugar: 13g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $3.00
Calories: 199
Keyword: breakfast, easy recipe, easy snack, freezer friendly, healthy breakfast recipe, healthy snack recipe
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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