
Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
4 hrs 35 mins
Every once in a while I stumble upon a treat that checks all the boxes: it’s fun to make, gorgeous to look at, and just plain delicious to eat. This frozen yogurt bark is one of those magical recipes. It’s creamy, fruity, crunchy, and sweet—basically everything you want in a snack—and the best part is, you don’t even have to turn on the oven!
If you’ve never made yogurt bark before, you’re in for a treat. Imagine a cool, refreshing base of Greek yogurt lightly sweetened with honey, swirled with sweet strawberry and blackberry preserves, and topped with fresh berries, toasty coconut, and crunchy sunflower seeds. Once it’s frozen and broken into pieces, it looks like a work of art—almost too pretty to eat. Almost!
This recipe is one of my favorites because it’s versatile enough for just about any occasion. Keep a container in the freezer for after-school snacks, cut a few pieces to enjoy with your morning coffee, or serve it on a platter for a light, refreshing dessert when you’ve got company over. And let me tell you, kids and adults alike can’t resist sneaking an extra piece (or two).
What is the best type of yogurt to use for frozen yogurt bark?
The best yogurt for frozen yogurt bark is plain Greek yogurt because it’s thick, creamy, and holds up well when frozen. Its rich texture creates a sturdy base that won’t get icy, while its tangy flavor balances the sweetness of honey, preserves, and fruit. You can use full-fat or low-fat Greek yogurt, but full-fat will give the bark the creamiest texture and best flavor. Avoid regular yogurt, which is thinner and can become brittle or icy once frozen. Using Greek yogurt will ensure your bark breaks into clean pieces and has that perfect creamy bite every time.
How far in advance can you make frozen yogurt bark?
You can make frozen yogurt bark up to a week in advance! Just freeze it until firm, then break it into pieces and store in an airtight container. Keep it in the freezer until ready to serve—it stays fresh, colorful, and delicious for days. Perfect for weekend meal prep!
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Ingredients
- 1/2 cup
sweetened shredded coconut
- 1/3 cup
sunflower seeds
- 2
(32-ounce) containers plain Greek yogurt
- 1/2 cup
honey
- 1/2 cup
strawberry preserves, stirred
- 1/2 cup
blackberry preserves, stirred
- 1/2 cup
sliced strawberries
- 1/2 cup
blackberries, halved
Directions
- Step 1Line 2 baking sheets with parchment paper, wax paper, or nonstick baking mats and set aside.
- Step 2In a dry nonstick skillet, toast the coconut over medium-high heat, shaking the pan frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Remove from the heat and allow to cool.
- Step 3Add the sunflower seeds to the same skillet and toast over medium-high heat, stirring constantly, until they are golden brown, 2 to 3 minutes. Remove and let cool.
- Step 4Mix together the yogurt and honey in a large bowl. Spoon half of the mixture on each of the prepared baking sheets and spread out with a rubber spatula.
- Step 5Spoon the strawberry preserves into a piping bag or plastic zip-top bag, snip off one end, and pipe evenly over the yogurt. Repeat with the blackberry preserves.
- Step 6Evenly sprinkle the strawberries, blackberries, coconut, and sunflower seeds over the yogurt. Tap the baking sheets on the countertop to ensure that the fruit and nuts settle into the yogurt.
- Step 7Freeze, uncovered, until set, at least 4 hours and up to 12 hours.
- Step 8Remove from the freezer, peel off the paper and break into pieces. Transfer to an airtight container and keep frozen until ready to eat.
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