Frozen Yogurt Bark

5 from 1 vote
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This frozen yogurt bark is a fruity, sweet, healthy, high-protein, gluten-free, and low-calorie snack. Easy to make and kid-approved!

I’ve made this bark because I was craving for something ice cream-like but much healthier! Especially on a hot summer day, that’s sometimes all you need. A bit of cold, creamy, and fruity! All combined together to create something GOOD!

I looovee having it when I’m trying to satisfy my cravings, especially during those hot summer days, if you know what I mean.

There is truly nothing more satisfying than a bit of frozen yogurt bark on a hot day! We’ve all been there!

Frozen Yogurt Bark

With roughly just 15 minutes to assemble, this is my go-to cold treat. The freezer does most of the work here! And we love it!

You can try adding other ingredients to make it your own. For example, I’d add cacao nibs or switch the Greek yogurt for chocolate Greek yogurt for chocolate goodness.

You could also pour over some warm chocolate all over the bark for that extra chocolatey taste but we’re keeping it fruity and healthy in this recipe!

Frozen Yogurt Bark recipe

Ingredients and Substitutes

Plain Greek yogurt (2 ½ cups) – Choose low-fat or 2% Greek yogurt. Make sure you check the ingredients list and avoid Greek yogurt that has any added sugars.

Honey (4 tbsp) – For a low-carb or keto option, switch to a sugar-free sweetener like stevia or erythritol.

Vanilla extract (1 tsp) – Don’t leave this important ingredient since it adds a punch of flavor. You can add cocoa powder if you want it to be chocolate-based.

Blueberries (1 cup, fresh or frozen)

Raspberries (1 cup, fresh or frozen)

Walnuts (chopped) – You can choose other nuts, such as pistachios or almonds. You can also replace them with nut butter for an extra creamy frozen yogurt bark.

ingredients for Frozen Yogurt Bark

How to Make Frozen Yogurt Bark

Step 1. Grab a large bowl and combine the Greek yogurt, honey, and vanilla extract.

Step 2. Get a baking sheet and cover it with parchment paper.

Step 3. Pour the Greek yogurt mix over the baking sheet and spread it eventually using a spatula. Make sure that it’s spread evenly.

Step 4. Wash the blueberries and raspberries (if they are fresh) and chop the walnuts into small pieces. Sprinkle the blueberries, raspberries, and walnuts on top of the yogurt mix.

Place the baking sheet in the freezer and leave for at least 3 hours.

Step 5. Once the 3 hours are done, take it out and cut it into squares, triangles, or rectangles. Put them in food containers and keep them in the freezer.

Let them defrost for 2-3 minutes before eating.

recipe for Frozen Yogurt Bark

How to Store It

Store them in food containers. I added strips of baking paper between the layers to keep the bark pieces from sticking together.

You can store these in the freezer for up to 2 months. I told you it was a good treat!

healthy Frozen Yogurt Bark

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Watch How to Make

Frozen Yogurt Bark
5 from 1 vote

Frozen Yogurt Bark

Whip up a batch of our Frozen Yogurt Bark for a healthy, low-calorie, high protein and gluten-free snack! It's naturally sweet, fruity, yummy and kid-approved!
Prep: 10 minutes
Freezing time: 3 hours
Total: 3 hours 10 minutes
Servings: 20 barks


  • 2 ½ cups Greek yogurt plain
  • 4 tbsp honey
  • 1 tsp vanilla extract
  • 1 cup blueberries fresh or frozen
  • 1 cup raspberries fresh or frozen
  • ½ cup walnuts chopped


  • In a bowl, combine Greek yogurt, honey and vanilla extract.
  • Cover a baking sheet with parchment paper.
  • Pour the Greek yogurt over the baking sheet and spread it out equally.
  • Cover with blueberries, raspberries and walnuts.
  • Keep in the freezer for about 3 hours. Then, take it out and cut it into rectangles or triangles. Do it as fast as possible to minimize melting. (check notes *)
  • Put it into food containers while still frozen and keep it in the freezer. (check notes **)


* If yogurt bark is not rock hard when you take it out of the freezer, it’s probably a sign you need to freeze it for another hour. 
You’ll need a sharp heavy knife to cut the bark up as it’s quite hard initially, and you want it to be that way, so you can store your bark away into food containers safely.
** You might want to place some baking paper in between layers to avoid the bark sticking together.


Serving: 1 bark | Calories: 57kcal | Carbohydrates: 6.7g | Protein: 3.5g | Fat: 2.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 0.3g | Cholesterol: 1.4mg | Sodium: 11mg | Potassium: 70.7mg | Fiber: 0.8g | Sugar: 5.5g | Calcium: 36mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Pam says:

    It looks delicious. Too bad I have anaphylaxis reaction to berries, walnut and pecans and shellfish.

    1. Karo @ AllNutritious says:

      Hello Pam,

      You can do fruit as well! I reckon chopped mangoes or pineapple would work here too. Pomegranate or kiwi as well! Just giving you ideas
      You can use any nuts you can eat or perhaps add shredded coconut.
      I’m going to note this down as something to try myself! I hope that helps. Thank you!