Fruity Frozen Yogurt Bark

Frozen yogurt bark is a refreshing, fun snack for adults and kids. It’s a great way to cool down on hot days.

Fruity Frozen Yogurt Bark

Fruity frozen yogurt bark is a great snack that takes minutes to make and ensures that my freezer is stocked with healthy treats.

It’s a great alternative to ice cream on hot days and my kids love it. We’ve been making versions of it for years and it always goes down well.

Frozen yogurt bark is also a fantastic way of using up yogurt that will go off before you use it up. If you have a few flavours of yogurt languishing in the fridge, just swirl them all into a pan, freeze and voila – you’ve reduced food waste and made a great snack. If you’re using flavoured yogurt, then you don’t need to add the jam.

You can use fresh or frozen fruit in this yogurt bark. I always keep a stockpile of frozen fruit on hand for snacks. Just whiz up a frozen banana (peel and freeze in chunks) into a  creamy ice cream, or blitz a few handfuls of frozen pineapple chunks or mango into sugar-free sorbet. I also love making breakfast popsicles with blackberries or other fruit.

Eat a rainbow

Like many, I find a plate of beige food horrifying. I want a rainbow of vegetables; a riot of fruit. And I want my children to want that as well. Even if you can’t quite reach 5-10 portions of fruit and veg a day, getting as much as you can is only a good thing.

Use as many different fruits as you can for this bark and turn it into a frozen rainbow. It’s great for a snack, dessert or even breakfast!

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Fruity Frozen Yogurt Bark

This frozen yogurt bark is quick to put together and delicious. It's a fun healthy treat for kids on hot days.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Freezing: 2 hours

Total Time: 5 minutes

Servings: 8

57 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 250 g plain Greek yogurt
• 2 tbsp maple syrup
• ¼ tsp almond extract or vanilla
• 3 tbsp strawberry jam

For the topping

• 4 tbsp mixed fruit cut into small pieces
• 1 tbsp shaved coconut optional

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Instructions

• Lightly grease a shallow 20cm/8in square baking pan (or a size that fits your freezer) and line with baking parchment.
• Mix the yogurt, maple syrup and almond essence in a small bowl, then pour evenly into the pan.
• Drop spoonfuls of the strawberry jam onto the yogurt and cut through with a knife to create swirls.
• Top decoratively with the fruit and coconut, then freeze for at least 2 hours. Remove from the pan and chop into large shards. Enjoy immediately or store in the freezer. Transfer to the fridge for a few minutes to soften before serving.

Nutrition Information

Calories: 57kcal | Carbohydrates: 10g | Protein: 3g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 67mg | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 0.8mg | Calcium: 41mg | Iron: 0.1mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.