Frozen yogurt bark
Frozen yogurt bark is a cool, light dessert that is wonderfully easy to make on hot days. Greek yogurt sweetened with honey is spread thin on a tray, scattered with strawberries, blueberries and pistachios, then frozen and broken into crisp, icy pieces like candy.
- Difficulty
- Very easy
- Prep
- 15 min
- Cook
- 0 min
- Rising or chilling
- 3 hr
- Total time
- 3 hr 15 min
- Method
- Chilled
Ingredients
Yogurt layer
Fruit and nut toppings
Instructions
Step 1
Line a 23 x 33 cm baking sheet with parchment paper and check ahead of time that it fits flat in your freezer. The parchment lets the frozen yogurt peel off easily without shattering. The tray is ready when the paper lies flat, without wrinkles, and covers the whole bottom.
Step 2
Put 500 g Greek yogurt, 60 g honey and 5 g vanilla extract in a bowl and stir gently with a spatula until combined. Honey doesn't just sweeten; it also keeps the frozen yogurt softer and less icy. The mixture is ready when it is smooth, an even creamy white and free of honey streaks.
Step 3
Pour the yogurt onto the tray and spread it evenly with a spatula into a layer about one centimeter thick, leaving a border of paper on both sides. An even thickness helps the whole sheet freeze at the same rate and break into neat, crisp pieces. The layer is ready when the surface is level and no spot is so thin that the paper shows through.
Step 4
Hull and thinly slice 100 g fresh strawberries, then scatter them evenly over the yogurt with 80 g fresh blueberries and 25 g roughly chopped pistachios, pressing the fruit in gently until it is half sunk. Pressing the fruit in anchors it so it doesn't fall off when you break the bark. The top is ready when red, purple and green are dotted across the whole tray.
Step 5
If using, melt 30 g dark chocolate in the microwave in fifteen-second bursts, stirring in between, then drizzle it over the top in thin lines with a spoon. Heating in short bursts melts the chocolate smoothly without scorching it. The drizzle is ready when it forms thin zigzag lines that lightly cover the bark without hiding the fruit.
Step 6
Lay the tray flat in the freezer for about three hours, or until frozen solid. The yogurt has to be frozen all the way through to the center before it will snap into crisp pieces. The bark is ready when it sounds hard when tapped and doesn't bend when you lift the paper.
Step 7
Lift the bark off the tray, peel away the parchment and break it by hand or cut it with a large knife into irregular pieces, then serve right away. The yogurt softens very quickly at room temperature, so work fast. It is finished when the pieces have sharp edges, the tops sparkle with fruit and they are still frosty cold.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
- Freezer
- Microwave
- Kitchen scale
Tips
- Use full-fat Greek yogurt; low-fat yogurt freezes harder and icier.
- Dry the fruit very well after washing so it doesn't form ice crystals on the surface.
- Swap in seasonal fruit such as mango, kiwi or banana, and add some granola for crunch.
Storage
Layer the bark pieces in an airtight container or zip-top bag with parchment between the layers and keep them in the freezer for up to two weeks. Take them out about five minutes before eating so they soften slightly and are easier to bite.
Common problems and how to fix them
- The bark is rock hard and difficult to bite.
- The yogurt was too low in fat or the layer was too thick. Use full-fat yogurt, add a little more honey and spread it thinner.
- The pieces melt quickly once served.
- The yogurt wasn't fully frozen or sat out too long. Freeze it for another hour and take it out only right before serving.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
