Frozen Yogurt Bark with Berries
Published Jul 01, 2020, Updated Jan 21, 2024
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This frozen yogurt bark with berries and coconut is the perfect refreshing snack. It’s so easy to whip up, healthy and packed with protein. You’ll want a batch in your freezer at all times.
It is clear that you guys are loving the simple, cool treats this summer! My chocolate peanut butter banana bites went viral and the chocolate covered frozen raspberries surpassed Olivia’s birth announcement on Instagram. Needless to say, when I thought of this yogurt bark recipe I was pretty certain you’d love it as well… we’ll have to see!
This recipe is super simple to make – it’s the perfect recipe to involve your kids in. Plus, the red, white and blue color combo makes it perfect for patriotic holidays like the 4th of July and Memorial Day!
Frozen Yogurt Bark Ingredients
- plain Greek yogurt – I personally like using full-fat Greek yogurt for yogurt bark because it’s thicker and a bit more rich, but you can use regular plain yogurt if that’s all you have and low-fat yogurt if you’re wanting to cut back on the fat content. You can also experiment with using flavored and sweetened yogurt!
- maple syrup or honey – the maple syrup in this recipe sweetens up the Greek yogurt just enough. If you want to keep the recipe super low in sugar you can use plain yogurt without sweetening it, but I think it tastes really good with a little maple syrup.
- strawberries & blueberries – you can use any fresh berries you like, but I love the combo of strawberries and blueberries.
- unsweetened coconut flakes – the coconut flakes are optional, but they do add a nice (almost chewy) texture to the yogurt bark.
How to Make Yogurt Bark
Like I said earlier, this recipe is super simple and great for getting kids involved in the kitchen. The hardest part is waiting for it to set in the freezer. Everyone will have to practice a little patience!
Start by lining a rimmed baking sheet with parchment paper. Make sure it’s rimmed! We don’t want a yogurt mess in your freezer.
In a medium bowl or measuring cup, stir together the yogurt, maple syrup and vanilla. Pro tip: I like to make my own flavored and sweetened yogurt so I know what ingredients are being added. You can start with a plain yogurt and customize from there! That said, this recipe will certainly work with already flavored and/or sweetened yogurt.
Spread the yogurt mixture on the prepared baking sheet and scatter the strawberries and blueberries on top. Sprinkle with the coconut flakes.
Now the hard part… waiting! Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into pieces and serve.
Swaps and Customizations
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:
- Make it vegan. Use a plain dairy-free yogurt option and maple syrup to make this yogurt bark vegan!
- Swap out the fruit. Like different berries? Want to try a different fruit combo all together? Go for it! You really can’t go wrong.
- Go wild on toppings. I’m already dreaming up an option that is drizzled with chocolate… maybe with peanut butter too?! This would also be delicious with added nuts or granola.
Storing Yogurt Bark
I recommend storing your frozen yogurt bark in an airtight container in the freezer until you’re ready to serve! I’ve been using freezer storage bags for mine. If possible, serve in a cool spot or encourage your guests (or family members!) to enjoy immediately on a hot day. I like bringing it out of the freezer a few minutes before serving, just to let it soften up the tiniest bit.
The yogurt bark will keep up to 3 months in the freezer, but I bet it’ll be gone in less than a week. 😉
More No-Bake Treats to Try
- Chocolate Strawberry Banana Yogurt Clusters
- 4-Ingredient Samoas
- Frozen Banana Snickers
- Chocolate Peanut Butter Banana Bark
- 3 Ingredient Icebox Cake
- Healthy Cookie Dough Bites
- Greek Yogurt Popsicles
Frozen Yogurt Bark
- 1 1/2 cups plain full-fat Greek yogurt
- 2 Tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/3-1/2 cup fresh strawberries, sliced
- 1/3-1/2 cup fresh blueberries
- 2-3 Tablespoons unsweetened coconut flakes
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together yogurt, maple syrup and vanilla until well combined.
- Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in rectangular shape. Scatter the strawberries and blueberries on top. Sprinkle with coconut flakes.
- Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve.
- Store leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating.
Nutrition information is automatically calculated, so should only be used as an approximation.