Berry-Cacao Greek Yogurt Bark

Berry-Cacao Greek Yogurt Bark

I have just recently started to make this versatile Berry-Cacao Greek Yogurt Bark and I love it! It is the perfect refreshing snack, so easy to whip up, healthy and packed with protein. You’ll want a batch in your freezer at all times.

How to Make Yogurt Bark

This recipe is super simple. Line a rimmed cookie baking sheet with parchment paper. The rim will ensure the yogurt does not spill out and make a yogurt mess in your freezer.

You can start with a plain yogurt and customize it to your liking or use your favourite already flavored and/or sweetened yogurt. I personally, like to make my own flavoured and sweetened yogurt so I know what ingredients are being added.

Stir together the yogurt, vanilla and syrup (or honey). Spread the yogurt mixture on the prepared baking sheet and scatter the strawberries, blueberries and cacao nibs (or chocolate chips) on top. Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into pieces and serve.

Customize it to Your Preference

There are so many ways to customize this yogurt bark! I can already see myself making this all summer long in different variations. Here are some ideas:

  • Go vegan. Use plain dairy-free yogurt and maple syrup (instead or honey) to make the bark vegan.
  • Vary the fruit. Use different berries or your favourite fruit. There’s no stead-fast rule for this one. You really can’t make a wrong choice.
  • Load on the toppings. Drizzle chocolate, add chopped nuts, granola and any sauce of your choice.

Serving and Storing Yogurt Bark

Take the bark out of the freezer a few minutes before serving to let it soften up slightly. If possible, serve in a cool spot or encourage your family and friends to enjoy it immediately, especially on a hot day. I recommend storing your frozen yogurt bark in an airtight container in the freezer until you’re ready to serve! I store mine air tight in freezer storage bags.

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Berry-Cacao Greek Yogurt Bark
  1. Stir together yogurt, maple syrup (honey) and vanilla in a medium bowl. Mix well.
  2. Line a 10x15in cookie sheet with parchment paper. Spread the yogurt mixture evenly on the whole cookie sheet.
  3. Sprinkle the sliced strawberries, blueberries and cocoa nibs.
  4. Freeze until very firm, at least 3 hours. Cut or break into pieces and serve. Enjoy!