Ingredients
Scale
- 2 cups plain or vanilla Greek yogurt
- 3 tablespoons honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/4 cup fresh raspberries
- 1 tablespoon mini dark chocolate chips (optional)
- 1 tablespoon sliced almonds or granola (optional)
Instructions
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures the yogurt doesn’t stick to the metal and makes it easy to lift the bark once it is frozen solid.
- In a medium mixing bowl, combine the Greek yogurt, honey (or maple syrup), and vanilla extract. Stir well until the sweetener is fully incorporated and the mixture is smooth and creamy.
- Pour the yogurt mixture onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it evenly. Aim for a thickness of about 1/4 to 1/2 inch. Do not spread it too thin, or it will become too brittle.
- Scatter the sliced strawberries, blueberries, and raspberries evenly across the top of the yogurt. Gently press the berries down so they are slightly embedded in the yogurt. If you are using chocolate chips or nuts, sprinkle them on now as well.
- Place the baking sheet flat in the freezer. Let the bark freeze for at least 3 hours, or until it is completely firm and no longer soft to the touch.
- Once frozen, lift the parchment paper off the baking sheet. Use your hands to snap the bark into irregular pieces, or use a sharp knife to cut it into more uniform squares. Serve immediately or store for later.
- Cook Time: 3 hours 10 minutes
- Diet: Vegetarian, Gluten-Free, Keto-Friendly