Frozen Yogurt Bark with Strawberries, Blueberries, and Granola Recipe
This Frozen Yogurt Bark is a refreshing and healthy treat perfect for hot days or a guilt-free snack. Made with creamy whole milk vanilla yogurt layered with fresh strawberries, blueberries, and crunchy granola, it combines a delightful mix of textures and flavors. Easy to prepare and freeze, this bark is perfect for a quick, cooling bite that you can enjoy anytime.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 12 servings
- Category: Snack
- Method: Freezing
- Cuisine: American
- Diet: Low Fat
Ingredients
Yogurt Base
- 2 cups whole milk vanilla yogurt
Toppings
- ½ cup strawberries, diced
- ¼ cup blueberries
- ¼ cup granola
Instructions
- Prepare Baking Sheet: Line a rimmed quarter sheet baking dish with wax or parchment paper. This will prevent the yogurt from sticking and make it easier to lift out the bark once frozen.
- Spread Yogurt: Pour the vanilla yogurt evenly into the prepared baking dish and spread it to fill the shape in a uniform layer.
- Add Toppings: Evenly scatter the diced strawberries, blueberries, and granola over the surface of the yogurt, pressing them lightly to ensure they stick.
- Freeze: Place the baking dish in the freezer and let it freeze until the yogurt is firm; this typically takes about 3 hours.
- Cut and Serve: Once firm, remove from the freezer and lift the yogurt bark out using the paper lining. Cut into 12-15 pieces and serve immediately while still cold.
- Storage: Store any leftover pieces in an airtight container or freezer bag in the freezer to maintain freshness.
Notes
- Use whole milk yogurt for creamier texture; Greek yogurt can also work for a thicker bark.
- Make sure to dice the strawberries into small pieces for better distribution and easier eating.
- Granola adds a nice crunch but can be substituted with nuts or seeds if preferred.
- Keep the bark in the freezer until ready to serve to prevent melting.
- Feel free to experiment with other fruits like raspberries, kiwi, or mango for variety.
