Fruity Frozen Yogurt Bark Recipe

Fruity Frozen Yogurt Bark Recipe Two Ways

Recipe originally appeared on ThinkyBites

Whether you’re craving something cool after a workout, a midday snack, or a dessert that feels like a treat, this frozen recipe hits the spot.

While ice cream and popsicles are often the go-to frozen desserts, I’ve got a sweet and healthy option that’s easy to make and super versatile. Isn’t that what we all want—easy, delicious, and nutritious?

This Fruity Frozen Yogurt (done two ways) is incredibly simple. Depending on the ingredients you choose, prep time could be 10 minutes or less. It’s even easy enough for kids to help with, and since there’s no cooking involved, it keeps your kitchen cool and mess-free no matter the season.

What You Need:

Cherry, Coconut, and Chocolate Frozen Yogurt

• 1 cup full fat or Greek Yogurt (plain or vanilla)
• 1 cup cherries, pitted and chopped
• 2 tablespoons mini chocolate chips
• 2 tablespoons shredded coconut, unsweetened
• Optional: 1-2 tablespoons maple syrup, if using plain yogurt

Strawberry and Blueberry Frozen Yogurt

• 1 cup full fat or Greek yogurt (plain or vanilla)
• 1/2 cup chopped strawberries
• 1/2 cup blueberries
• Optional: 1-2 tablespoons maple syrup, if using plain yogurt
• Optional: 2 tablespoons mini chocolate chips

Other possible ingredients to include are: 

• finely chopped nuts
• chia seeds
• hemp seeds
• smooth peanut butter (natural)
• cocoa powder
• unsweetened shredded coconut
• dried fruit

The flavour possibilities are endless! Besides being a cool treat, this Fruity Frozen Yogurt is also pretty nutritious, too. Yogurt is a great source of calcium and protein (especially if using Greek yogurt) and fruit adds vitamins, minerals and fiber. Delicious and nutritious! It’s win-win.

How to Prepare the Frozen Yogurt Bark:

1. Prepare baking sheet or muffin tin– place parchment paper on baking sheet or put paper muffin liners in muffin tin.
2. Mix together yogurt, fruit, and any other ingredients you are using.
3. Spread yogurt and fruit mixture onto baking sheet so that it is even and about 1 cm thick or fill each muffin liner about 1/2 way full with mixture. 
4. Freeze for at least 3 hours, or until completely frozen. 
5. Enjoy. 

If using muffin tin –  makes about 9-12 yogurt cups, depending on how big you make each one. After freezing, you may find the yogurt cups to be slightly difficult to remove from the tin. If so, let sit at room temperature for about 5 minutes to make them easier to remove. 

If using a baking sheet – gently take frozen yogurt slab off of baking sheet and place on cutting board. Cut into smaller pieces with sharp knife, or simply break apart with hands. 

Storage:

If not eating all right away, place individual yogurt cups or yogurt bark pieces in a freezer-proof container. Yogurt usually lasts 1-2 months in the freezer…but I have a feeling these won’t last that long!

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