Strawberry Yogurt Bark

How to Make Strawberry Yogurt Bark

1. 1

   Step 1: Prepare the yogurt base

   In a medium bowl, whisk together the Greek yogurt, honey, vanilla extract, and lemon zest until smooth and slightly glossy. Taste and adjust sweetness with an extra teaspoon of honey if you prefer it sweeter.

   For this step

   • 2 cupsPlain Greek yogurt (whole or low-fat)
   • 2 tbspHoney (or maple syrup)
   • 1 tspVanilla extract
   • 1 tspLemon zest (optional, for brightness)
   
2. 2

   Step 2: Spread and add strawberries

   Line a rimmed baking sheet or shallow pan (about 9x9-inch or similar) with parchment paper. Spread the yogurt mixture in an even layer about 1/4-inch thick and press half of the sliced strawberries into the surface, reserving the rest for topping.
   
3. 3

   Step 3: Top with seeds, nuts and remaining berries

   Scatter the remaining sliced strawberries evenly over the yogurt, then sprinkle with chia seeds, chopped almonds, and dark chocolate chips. Gently press the toppings into the yogurt so they adhere when frozen.

   For this step

   • 2 tbspChia seeds
   • 1/3 cupChopped almonds (or chopped nuts of choice)
   • 1/4 cupDark chocolate chips (optional)
   
4. 4

   Step 4: Freeze until firm

   Transfer the pan to the freezer and freeze until completely firm, at least 2 hours or up to overnight. Cover loosely with foil or plastic wrap if freezing longer than a few hours to prevent freezer burn.
   
5. 5

   Step 5: Break and store

   Lift the parchment out of the pan and use your hands or a knife to break the frozen yogurt into irregular pieces. Store in an airtight container or resealable bag in the freezer for up to 2 weeks; let pieces sit 2–3 minutes at room temperature before serving if they’re too hard.
   

1. In a medium bowl, whisk together the Greek yogurt, honey, vanilla extract, and lemon zest until smooth and slightly glossy. Taste and adjust sweetness with an extra teaspoon of honey if you prefer it sweeter.
2. Line a rimmed baking sheet or shallow pan (about 9x9-inch or similar) with parchment paper. Spread the yogurt mixture in an even layer about 1/4-inch thick and press half of the sliced strawberries into the surface, reserving the rest for topping.
3. Scatter the remaining sliced strawberries evenly over the yogurt, then sprinkle with chia seeds, chopped almonds, and dark chocolate chips. Gently press the toppings into the yogurt so they adhere when frozen.
4. Transfer the pan to the freezer and freeze until completely firm, at least 2 hours or up to overnight. Cover loosely with foil or plastic wrap if freezing longer than a few hours to prevent freezer burn.
5. Lift the parchment out of the pan and use your hands or a knife to break the frozen yogurt into irregular pieces. Store in an airtight container or resealable bag in the freezer for up to 2 weeks; let pieces sit 2–3 minutes at room temperature before serving if they’re too hard.