Ingredients
Scale
- 3 cups (about 700g) Plain Greek Yogurt:Â Full-fat or low-fat works best for a creamier texture; Greek yogurt has less water content, preventing iciness.
- 1/4 cup (60ml) Maple Syrup or Honey:Â Adjust to your desired sweetness level; acts as a sweetener and helps slightly with texture upon freezing. Agave nectar is also a suitable alternative.
- 1 teaspoon Vanilla Extract:Â Adds a warmth and depth of flavor that complements the yogurt and toppings.
- 1 cup Mixed Fresh Berries:Â Such as blueberries, raspberries (halved or whole), strawberries (sliced), or blackberries. Adds natural sweetness, color, and antioxidants.
- 1/4 cup Granola, Chopped Nuts, or Seeds (Optional):Â Provides crunch and textural contrast. Use your favorite granola, almonds, walnuts, pecans, pumpkin seeds, or sunflower seeds. Toasted coconut flakes are also delicious.
- Optional Add-ins: A tablespoon of chia seeds for fiber, a swirl of peanut butter or almond butter, mini chocolate chips, or a sprinkle of cinnamon.
Instructions
- Prepare the Pan: Line a standard baking sheet (approximately 13×18 inches or similar) with parchment paper or a silicone baking mat. Ensure the paper lies flat, especially in the corners, to create an even base. This prevents sticking and makes cleanup effortless.
- Mix the Yogurt Base: In a medium-sized mixing bowl, combine the Greek yogurt, maple syrup (or honey), and vanilla extract. Stir gently but thoroughly until the mixture is smooth and homogenous. Be careful not to overmix, which could incorporate too much air and affect the final texture slightly. Taste and adjust sweetness if necessary – remember it will taste slightly less sweet once frozen.
- Spread the Yogurt:Â Pour the yogurt mixture onto the center of the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the yogurt evenly across the parchment paper. Aim for a thickness of about 1/4 to 1/2 inch (roughly 0.5cm to 1cm). Spreading it too thin will make it brittle and melt quickly; too thick and it might be harder to break and eat. Ensure it reaches close to the edges but leave a small border if desired.
- Add Toppings:Â Sprinkle your chosen toppings (berries, granola, nuts, seeds, etc.) evenly over the surface of the yogurt layer. Gently press down any larger toppings, like strawberry slices or whole raspberries, just slightly into the yogurt so they adhere well as it freezes. Distribute them evenly for flavor and visual appeal in every bite. If adding swirls like peanut butter, drop small spoonfuls over the yogurt and use a toothpick or knife to gently swirl them through before adding other toppings.
- Freeze: Carefully transfer the baking sheet to a flat surface in your freezer. Ensure it’s level to prevent the yogurt from pooling on one side. Freeze for a minimum of 3-4 hours, or until completely solid and firm to the touch. Freezing time may vary slightly depending on the thickness of the bark and your freezer’s temperature. For best results and easier breaking, freezing overnight is often ideal.
- Break and Store:Â Once completely frozen, remove the baking sheet from the freezer. Lift the parchment paper (with the frozen yogurt bark) off the baking sheet. Place it on a counter or cutting board. Either use your hands to break the bark into irregular pieces of your desired size or, for cleaner edges, carefully use a large, sharp knife (run it under hot water first for easier cutting if needed).
- Serve or Store: Serve the yogurt bark pieces immediately for the best texture. If not serving right away, transfer the broken pieces into an airtight container or a freezer-safe zip-top bag. Place layers of parchment paper between the pieces if desired to prevent them from sticking together excessively. Store in the freezer for up to 2-3 weeks.
Nutrition
- Serving Size: one normal portion
- Calories: 180