Ingredients
Scale
- 3 cups (700g) Plain Full-Fat Greek Yogurt: The star of the show. Using full-fat Greek yogurt is crucial for a creamy, less icy texture. Its high protein content also makes the bark more satisfying.
- 1/4 cup (60ml) Maple Syrup or Honey: This provides a natural, gentle sweetness to balance the tang of the yogurt. You can adjust the amount based on your personal preference.
- 1 teaspoon Vanilla Extract: A small amount enhances the overall flavor, adding a warm, aromatic depth that complements the fruit and yogurt beautifully.
- 1/2 cup Fresh Strawberries, sliced: These add a classic, sweet flavor and a vibrant splash of red.
- 1/2 cup Fresh Blueberries: Bursting with antioxidants, these little gems provide a juicy pop and a beautiful deep purple hue.
- 1/4 cup Fresh Raspberries: Offering a delightful tartness and delicate texture, raspberries complete the berry trifecta.
- 2 tablespoons Unsweetened Shredded Coconut (optional): For a touch of tropical flavor and a lovely chewy texture.
- 2 tablespoons Chopped Pistachios or Almonds (optional): Provides a satisfying crunch and a dose of healthy fats.
Instructions
- Prepare the Pan: Line a large, rimmed baking sheet (approximately 9×13 inches) with parchment paper. Make sure the paper extends up the sides slightly to contain the yogurt and make removal easier. This is a non-negotiable step to prevent the bark from sticking.
- Mix the Yogurt Base: In a medium-sized mixing bowl, combine the Greek yogurt, maple syrup (or honey), and vanilla extract. Whisk until the mixture is smooth, creamy, and completely uniform. Have a quick taste and add a little more sweetener if desired, keeping in mind that the flavor will be slightly less sweet once frozen.
- Spread the Yogurt: Pour the yogurt mixture onto the center of the prepared baking sheet. Using a spatula or the back of a spoon, gently spread the yogurt into an even layer, about 1/4 to 1/2 inch thick. Try to keep the thickness consistent to ensure it freezes evenly. Don’t spread it too thin, or it will be brittle; too thick, and it will be difficult to bite into.
- Add the Toppings: Now for the fun part! Sprinkle your sliced strawberries, blueberries, and raspberries evenly across the surface of the yogurt. Follow with the shredded coconut and chopped nuts, if you’re using them. Gently press the toppings into the yogurt with your fingertips or the back of a spatula. This helps them adhere to the bark as it freezes and prevents them from falling off later.
- Freeze: Carefully transfer the baking sheet to the freezer. Ensure it lies flat to prevent the yogurt from running to one side. Let it freeze for a minimum of 3-4 hours, or until it is completely solid and firm to the touch. The exact time will depend on the thickness of your bark and the temperature of your freezer.
- Break and Store: Once fully frozen, remove the baking sheet from the freezer. Lift the parchment paper to release the entire slab of yogurt bark. Place it on a cutting board and use your hands to break it into irregular, snack-sized pieces. If it’s very hard, you can use a large knife to score it first. Serve immediately or transfer the pieces to an airtight, freezer-safe container or bag. Place layers of parchment paper between the pieces to prevent them from sticking together.
- Prep Time: 15 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Fat: 4g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 8g