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Fruity Frozen Yogurt Bark

Fruity frozen yogurt bark with vanilla Greek yogurt and a ruby berry swirl freezes into a snappable, fruit-studded sheet. It’s creamy, naturally sweet, and topped with granola (and optional chocolate) for easy freezer snack bites.
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Prep Time 10 minutes
freezing 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Plain or vanilla Greek yogurt
  • 2 cup plain or vanilla Greek yogurt Use full-fat for the creamiest, least icy texture.
Honey
  • 2 tbsp honey Sweetens the yogurt evenly when stirred until smooth.
Mixed fresh berries
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries), chopped Swap in any fruit combination based on what is in season.
Granola topping
  • 2 tbsp granola, for topping Sprinkle over the bark so it stays crunchy after freezing.
Mini chocolate chips (optional)
  • 1 tbsp mini chocolate chips, optional Optional add-in for extra chocolate flavor.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Line a sheet pan with parchment paper so the bark releases cleanly after freezing.
  2. Stir the honey into the yogurt until smooth and evenly sweetened, scraping down as needed.
  3. Spread the yogurt mixture evenly across the parchment in a thin, even layer.
  4. Scatter the chopped berries, granola, and chocolate chips evenly over the top, pressing gently so they stick.
Freeze and serve
  1. Freeze for at least 3 hours, or until completely solid, with the bark left undisturbed on the pan.
  2. Break into pieces and store in a freezer bag or airtight container until ready to serve.

Notes

For the least icy texture, use full-fat Greek yogurt. Freeze the bark covered for up to 2 weeks; thaw briefly at room temperature for 1–2 minutes if you want it to soften slightly. Freezer yes—no need to thaw before packing. Dietary swap: use maple syrup or agave in place of honey for a different natural sweetener option.