Go Back

Strawberry Yogurt Bark - A Light, Crunchy Treat

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Plain Greek yogurt (2 cups; whole milk or 2% for best texture)
  • Honey or maple syrup (2–4 tablespoons, to taste)
  • Vanilla extract (1 teaspoon)
  • Fresh strawberries (1 to 1½ cups, sliced or chopped)
  • Optional add-ins: Chopped nuts (almonds, pistachios, or walnuts)
  • Mini chocolate chips or shaved dark chocolate
  • Chia seeds, hemp hearts, or unsweetened coconut flakes
  • Swirl-ins like strawberry jam or peanut butter
  • Pinch of sea salt for contrast
  • Parchment paper for lining the tray

Method
 

  1. Prep the pan. Line a rimmed baking sheet or a large freezer-safe tray with parchment paper. Aim for a surface that will fit flat in your freezer.
  2. Mix the base. In a bowl, stir together the Greek yogurt, honey or maple syrup, and vanilla extract until smooth. Taste and adjust sweetness. You want it lightly sweet, since freezing mutes flavor.
  3. Spread it out. Pour the yogurt mixture onto the prepared tray. Use a spatula to spread it into an even layer, about ¼-inch thick. Thinner layers freeze faster and break cleaner.
  4. Add the strawberries. Scatter sliced or chopped strawberries evenly over the top. Press them in gently so they stick.
  5. Sprinkle extras. Add your chosen toppings: a handful of chopped nuts for crunch, mini chocolate chips for a dessert vibe, or a pinch of sea salt to brighten the flavors. If using jam or nut butter, drizzle small amounts and swirl lightly with a toothpick.
  6. Freeze. Place the tray flat in the freezer. Freeze for 2–4 hours, or until completely firm.
  7. Break into pieces. Lift the parchment out, then snap the bark into shards. For cleaner edges, score with a knife first, then break by hand.
  8. Store. Transfer pieces to a freezer bag or airtight container. Keep frozen and grab as needed.