Frozen Yogurt Bark with Berries Recipe

Homemade healthy frozen strawberry yogurt bark on rustic wooden background
Image via AnaMOMarques/Depositphotos

Are you ready to embark on a tantalizing journey of frozen delight? Look no further than our mouthwatering Frozen Yogurt Bark with Berries recipe! This sweet treat is not only a visual stunner but also a refreshing and healthy alternative to satisfy your dessert cravings. Get ready to embark on a delightful adventure with every bite.


  • 2 cups Greek yogurt (plain or flavored, your choice!)
  • 1 tablespoon honey or maple syrup (optional, for added sweetness)
  • 1 cup mixed berries (strawberries, blueberries, raspberries, or any other favorites)
  • ¼ cup granola or crushed nuts (for added crunch and texture)
  • A sprinkle of shredded coconut or dark chocolate chips (optional, for extra flair)


  1. Prepare a baking sheet or a flat tray by lining it with parchment paper.
  2. In a bowl, mix the Greek yogurt with honey or maple syrup (if using). This will give your frozen yogurt bark a touch of natural sweetness. Feel free to adjust the sweetness to your liking.
  3. Pour the yogurt mixture onto the prepared baking sheet and spread it evenly to form a thin layer. The thickness can vary based on your preference. It’s all about customization!
  4. Now comes the fun part – decorating your yogurt bark! Scatter the mixed berries, granola or crushed nuts, shredded coconut, and dark chocolate chips (if using) over the yogurt layer. Get creative and arrange them in a visually appealing pattern.
  5. Place the baking sheet in the freezer and let it set for at least 2-3 hours, or until the yogurt is completely frozen.
  6. Once the yogurt bark is firm, remove it from the freezer and break it into bark-like pieces. Don’t be shy – embrace the delightful cracking sound!
  7. Serve your Frozen Yogurt Bark with Berries immediately and enjoy the deliciousness. Alternatively, you can store the remaining bark in an airtight container in the freezer for future snacking adventures.