Frozen Yogurt Bark

Ingredients

• 3 cups Plain 2% Greek yogurt
• 3 tbsp Honey
• 1 tsp Vanilla extract
• 1 cup Strawberries, sliced thin
• ¾ cup Blueberries
• ⅜ cup Pistachios, chopped
• 1 oz Dark chocolate (70%), chopped fine (optional)

Method

1. Line a sheet pan with parchment and let it hang over the sides — that is how you lift the sheet out later.
2. Stir the yogurt with the honey and vanilla and spread it about a quarter inch thick. Thinner and it shatters; thicker and it is hard to bite.
3. Press the fruit, pistachios and chocolate into the surface rather than scattering them on top. Anything sitting proud falls off when it snaps.
4. Freeze at least 3 hours.
5. Lift the parchment out and break the sheet into rough shards. Store them in a bag in the freezer with parchment between the layers.

Notes

✨ The restaurant touch

Full-fat or 2% yogurt, not nonfat. Fat is what keeps frozen yogurt from freezing into a solid ice sheet.

🧒 For the kids

Let each child decorate a quarter of the tray. The pressing-in job is genuinely fun.

🥡 Leftovers

Two months in the freezer.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.