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FROZEN YOGURT BARK

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Frozen yogurt bark is a nutritious-and-delicious family-friendly summer treat.  It’s super simple to prepare and can be made with dairy or non-dairy yogurt and your choice of toppings.

I generally recommend using a higher fat yogurt (I use anything from 2% to 8%) so that your dessert is creamy and luscious instead of icy. I also like to boost my bark with protein for a truly satisfying snack!

This recipe makes one standard cookie sheet tray of bark.

Ingredients:

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  • 4 cups plain probiotic Greek or coconut yogurt

  • 1/2 cup Further Food collagen peptides or protein powder of choice (optional)

  • 2 Tbsp MCT oil (optional)

  • 1 tsp pure vanilla extract

  • 2+ Tbsp raw honey (or monkfruit sweetener or stevia), adjusted to taste

  • optional add-ins for colour: Salus Red Beet crystals (pink), Blue Majik spirulina (blue), matcha (green), or turmeric (yellow)

  • toppings as desired: fresh or dried fruit, nuts/seeds, cacao nibs or dark chocolate chips, diced chocolate pieces, coconut chips, granola, trail mix, cinnamon roasted chickpeas, naturally coloured sprinkles, etc.

Directions:

  1. Mix yogurt with collagen/protein, MCT oil, and vanilla until smooth. Sweeten to taste. Add natural food colouring as desired.

  2. Spread yogurt mixture on a parchment-lined baking sheet and sprinkle with toppings of choice.

  3. Freeze until firm, usually a minimum of 4 hours. Once firm, break into pieces and devour!

Pink yogurt bark using Greek Gods 8% yogurt coloured with 1 Tbsp Salus Red Beet crystals.

Pink yogurt bark using Greek Gods 8% yogurt coloured with 1 Tbsp Salus Red Beet crystals.

Recipe originally published July 16, 2018. Updated June 3, 2019.