This Greek yogurt bark is loaded with fresh blackberries for great flavor and lots of nutrients! Frozen yogurt bark is a healthy snack kids love and a good source of protein, calcium and vitamins. It’s super easy to make too!
Greek Yogurt Bark
The benefit of using Greek yogurt when making your frozen yogurt bark is the added protein it provides. Full fat Greek will makes the bark a more satisfying snack or even a quick light breakfast, but if you are watching saturated fat, a lower fat variety will work..
The blackberries add vitamins and antioxidants, as well as great flavor and the granola adds a fun nutritious crunch.
Blackberry Yogurt Bark – Making
Here is a quick pictorial walk through of the making of this frozen yogurt bark. Full printable recipe below.
First, line a rimmed baking sheet with parchment paper. This can be a cookie sheet or large baking pan.
Blend together the yogurt and blackberries, then pour the mixture onto the parchment lined baking pan.
Spread the yogurt out about a 1/4 inch thick. Sprinkle on granola.
Add some whole berries, then freeze.
Break the Greek yogurt bark into manageable pieces and store in a zippered plastic bag in the freezer, until you are ready to eat them.
You switch things up when you make this bark. Here are a few ideas:
- Swap maple syrup for the honey in the yogurt mixture.
- Add vanilla extract for a flavor boost. 1/2 teaspoon vanilla extract will do.
- Make it with blueberries, strawberries or raspberries instead… or even a mix of fresh berries.
- Try different fun toppings like, chocolate chips, breakfast cereal, nuts or dried fruits.
- Peanut butter mixed in with the yogurt will make it taste like a PB & J.
Blackberry Greek Yogurt Bark Recipe
- 1 Cup Plain Greek Yogurt
- 1 ¼ Cup Fresh Blackberries
- 1/4 cup Granola
- 2 Tbs. Honey optional
- In a blender or food processor, combine the yogurt and 1 cup of blackberries. Add in the honey if desired.
- Spread into a baking pan lined with parchment paper.
- Sprinkle with granola and remaining ¼ cup of blackberries.
- Freeze until solid, and break into pieces.
- Serve immediately or store in zippered freezer bag (only a couple days)