Frozen yogurt bark with berries, chocolate chips and pistachios
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Frozen Yogurt Bark Recipes You Can Make at Home

ByCraig Brockie Last updated

These frozen yogurt bark recipes share one simple method: sweeten plain Greek yogurt lightly, spread it about 1/4 inch thick on parchment, press on toppings and freeze for at least 3 hours. The four here are chocolate peanut butter swirl, tropical mango-pineapple, maple-cinnamon seed and nut, and lemon-raspberry.

Each makes 8 servings in a 9 x 13-inch pan. Spreading the yogurt no more than 1/4 inch thick and freezing it for at least 3 hours follows Iowa State University Extension; thinner bark is more brittle (American Heart Association). For strawberry-blueberry bark, see Greek Yogurt Recipes You Can Make at Home.

Frozen yogurt bark recipes at a glance

RecipeServingsActive timeTotal time
Chocolate peanut butter swirl bark8 (16 pieces)15 minutes3 hours 15 minutes
Tropical mango-pineapple bark8 (16 pieces)15 minutes3 hours 15 minutes
Maple-cinnamon seed and nut bark8 (16 pieces)20 minutes3 hours 30 minutes
Lemon-raspberry bark8 (16 pieces)10 minutes3 hours 10 minutes

Which yogurt to use

Plain low-fat or whole-milk Greek yogurt both work; whole milk is creamier, because fat gives frozen desserts a smooth texture (Goff, University of Guelph). Avoid vanilla yogurt: USDA lists about 16 grams of total sugars in 170 g of nonfat vanilla Greek yogurt, against about 5.5 grams in plain. Freezing inactivates bacteria rather than killing them (USDA FSIS), so bark made from live-culture yogurt keeps many of its cultures; How to Make Frozen Yogurt: A Step-by-Step Guide covers how well they survive.

How sweet they are

Honey, syrups and chocolate count as added sugars; the natural sugar in milk and fruit does not (FDA). Calculated from USDA data, these barks have about 3 to 6.5 grams of added sugar per serving: under the 10-gram-per-meal ceiling in the Dietary Guidelines for Americans, 2025–2030, but above their limit of 2.5 grams per 2/3 cup for yogurt snacks. Treat bark as dessert, or halve the sweetener and lean on ripe fruit.

Chocolate peanut butter swirl yogurt bark

A peanut butter cup in bark form. Adapted from USDA WIC Works’ peanut butter frozen yogurt, which suggests adding cocoa, and the peanut butter cup idea from University of Maine Cooperative Extension.

Chocolate peanut butter swirl yogurt bark

Chocolate Peanut Butter Swirl Yogurt Bark

Cocoa and maple Greek yogurt swirled with natural peanut butter, topped with mini chocolate chips and peanuts, frozen thin and broken into pieces. Adapted from USDA WIC Works and University of Maine Cooperative Extension.
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Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 cups plain Greek yogurt low-fat (2%) or whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup natural creamy peanut butter no added sugar, stirred well
  • 2 tablespoons mini semisweet chocolate chips
  • 2 tablespoons unsalted peanuts raw or dry-roasted, chopped

Method
 

  1. Wash your hands with soap and water. Line a 9 x 13-inch baking dish or rimmed baking sheet with parchment paper.
  2. In a medium bowl, whisk the yogurt, cocoa powder, maple syrup, vanilla and salt until smooth, with no streaks of cocoa left.
  3. Spread the chocolate yogurt over the parchment in an even layer about 1/4 inch thick.
  4. Drop the peanut butter over the yogurt in small spoonfuls. Drag a butter knife through it in loops to swirl it in, without scraping the parchment.
  5. Sprinkle the chocolate chips and peanuts over the top and press them in gently.
  6. Cover and freeze for at least 3 hours, until solid, or overnight.
  7. Lift the bark out by the parchment. If it is too hard to cut, let it stand about 5 minutes, then break or cut it into 16 pieces. Serve right away and return leftovers to the freezer.

Notes

Adapted from USDA WIC Works’ Peanut Butter Frozen Yogurt (with its cocoa variation) and University of Maine Cooperative Extension’s peanut butter cup bark idea. A serving is 2 pieces. Contains milk and peanuts; for a peanut-free version use sunflower seed butter and leave off the peanuts. Store airtight in the freezer and eat within 2 months for best quality.
  • Stir natural peanut butter well first so it swirls evenly.
  • Milk and peanuts are both major food allergens (FDA). For peanut-free bark, use sunflower seed butter and skip the peanuts.

Tropical mango-pineapple yogurt bark

Mango, pineapple and coconut from UMaine’s tropical combination, plus lime zest. The method follows an American Heart Association bark that presses finely chopped mango into honey-sweetened yogurt.

Tropical mango-pineapple yogurt bark

Tropical Mango-Pineapple Yogurt Bark

Honey-sweetened Greek yogurt with lime zest, topped with mango, pineapple and unsweetened coconut, frozen thin and broken into pieces. Adapted from an American Heart Association recipe and University of Maine Cooperative Extension.
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Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 2 cups plain Greek yogurt low-fat (2%) or whole milk
  • 2 tablespoons honey or maple syrup; no honey for babies under 12 months
  • 1 teaspoon finely grated lime zest from 1 lime, scrubbed
  • 1 cup diced mango fresh, or frozen and thawed; patted dry
  • 1/2 cup diced pineapple fresh, or canned in juice and well drained; patted dry
  • 3 tablespoons unsweetened shredded coconut about 1/2 ounce (14 g)

Method
 

  1. Wash your hands with soap and water. Scrub the lime under running water and dry it. Line a 9 x 13-inch baking dish or rimmed baking sheet with parchment paper.
  2. Cut the mango and pineapple into small pieces, about 1/2 inch, and pat them dry with paper towels.
  3. In a medium bowl, stir the yogurt, honey and lime zest until smooth.
  4. Spread the yogurt over the parchment in an even layer about 1/4 inch thick.
  5. Scatter the mango and pineapple over the yogurt as closely as they will fit, then sprinkle with the coconut. Press everything in gently.
  6. Cover and freeze for at least 3 hours, until solid, or overnight.
  7. Lift the bark out by the parchment and break or cut it into 16 pieces. Serve right away and return leftovers to the freezer.

Notes

Adapted from the American Heart Association’s Frozen Yogurt Bark (published by Working for a Healthier Tennessee) and University of Maine Cooperative Extension’s tropical flavor combination. A serving is 2 pieces. Contains milk. Store airtight in the freezer and eat within 2 months for best quality.
  • Fresh, frozen or drained canned fruit all work (UMaine Extension); pat thawed or canned fruit dry.
  • Scrub the lime under running water before zesting (FDA).
  • Never give honey to babies under 12 months, because it can cause botulism (CDC). Maple syrup works too.

Maple-cinnamon seed and nut yogurt bark

Crunchy and sweet-salty. It builds on University of Illinois Extension’s bark with dried fruit and nuts, plus UMaine’s cinnamon and trail-mix ideas.

Maple-cinnamon seed and nut yogurt bark

Maple-Cinnamon Seed and Nut Yogurt Bark

Cinnamon-maple Greek yogurt topped with toasted pumpkin seeds, sunflower seeds and almonds, a few raisins and a pinch of flaky salt. Adapted from University of Illinois Extension and University of Maine Cooperative Extension.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Toasted topping
  • 3 tablespoons raw pumpkin seeds (pepitas) hulled, unsalted
  • 2 tablespoons raw sunflower seed kernels unsalted
  • 2 tablespoons sliced almonds
Yogurt layer
  • 2 cups plain Greek yogurt low-fat (2%) or whole milk
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons raisins or dried cranberries
  • 1/8 teaspoon flaky sea salt or a pinch of table salt

Method
 

  1. Heat the oven to 350°F (175°C). Spread the pumpkin seeds, sunflower seeds and almonds on a rimmed baking sheet.
  2. Toast for 5 to 8 minutes, stirring once, until fragrant and lightly golden. They keep browning after they come out, so stop early. Move them to a plate and let them cool completely, about 10 minutes.
  3. Wash your hands with soap and water. Line a 9 x 13-inch baking dish or rimmed baking sheet with parchment paper.
  4. In a medium bowl, stir the yogurt, maple syrup, cinnamon and vanilla until smooth.
  5. Spread the yogurt over the parchment in an even layer about 1/4 inch thick.
  6. Scatter the cooled seeds and almonds and the raisins over the yogurt, press them in gently and sprinkle with the salt.
  7. Cover and freeze for at least 3 hours, until solid, or overnight. Break or cut into 16 pieces, serve right away and return leftovers to the freezer.

Notes

Adapted from University of Illinois Extension’s Frozen Yogurt Bark From Your Heart (dried fruit and nuts) and University of Maine Cooperative Extension’s cinnamon and trail-mix ideas; toasting method from University of Nebraska-Lincoln Extension. A serving is 2 pieces. Contains milk and tree nuts (almonds); for a nut-free version use more seeds instead of almonds. Store airtight in the freezer and eat within 2 months for best quality.
  • Nuts and seeds keep browning after they leave the oven, so stop early (University of Nebraska-Lincoln Extension), and cool them before topping.
  • For nut-free bark, swap the almonds for more seeds and check labels for allergen warnings (FDA).

Lemon-raspberry yogurt bark

Tart and nut-free. Adapted from West Virginia University Extension’s bark of whole-milk Greek yogurt, sweetener and vanilla, with lemon from UMaine’s lemon-and-blueberry pairing.

Lemon-raspberry yogurt bark

Lemon-Raspberry Yogurt Bark

Whole-milk Greek yogurt brightened with lemon zest, lemon juice and honey, topped with fresh raspberries. Adapted from West Virginia University Extension and University of Maine Cooperative Extension.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 cups plain whole-milk Greek yogurt
  • 3 tablespoons honey or maple syrup; no honey for babies under 12 months
  • 2 teaspoons finely grated lemon zest from 1 to 2 lemons, scrubbed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries rinsed just before using and patted dry

Method
 

  1. Wash your hands with soap and water. Scrub the lemons under running water and dry them. Line a 9 x 13-inch baking dish or rimmed baking sheet with parchment paper.
  2. Finely grate 2 teaspoons of zest from the yellow part of the peel, then squeeze 1 tablespoon of juice.
  3. In a medium bowl, stir the yogurt, honey, lemon zest, lemon juice and vanilla until smooth.
  4. Spread the yogurt over the parchment in an even layer about 1/4 inch thick.
  5. Rinse the raspberries and pat them dry. Tear any large ones in half, scatter them over the yogurt and press them in gently.
  6. Cover and freeze for at least 3 hours, until solid, or overnight.
  7. Lift the bark out by the parchment and break or cut it into 16 pieces. Serve right away and return leftovers to the freezer.

Notes

Adapted from West Virginia University Extension’s frozen yogurt bark (whole-milk Greek yogurt, honey or maple syrup, vanilla) with the lemon idea from University of Maine Cooperative Extension’s lemon-and-blueberry pairing. A serving is 2 pieces. Contains milk; nut-free as written. Store airtight in the freezer and eat within 2 months for best quality.
  • Rinse raspberries just before using and pat them dry (FDA).
  • For a pink swirl, crush a few berries into the yogurt before spreading it.

Variations

  • Banana: top the chocolate bark with thin banana slices; WIC Works suggests mashing banana into its peanut butter frozen yogurt.
  • More pairs: UMaine suggests apple pie (cinnamon, honey, diced apple, granola), cherries and chocolate, kiwi and raspberry, and s’mores.
  • Granola: Clemson University crumbles 1/3 cup of granola over a 3-cup batch.
  • Dairy-free: UMaine notes that non-dairy yogurts work; compare labels for protein and added sugar.

How to store frozen yogurt bark

Break the frozen bark into pieces and pack them airtight, with parchment between layers. Iowa State suggests eating it within 2 months. Food kept constantly at 0°F (−18°C) stays safe, so that limit is for quality, and good packaging prevents freezer burn, which dries food out but isn’t unsafe (USDA FSIS).

Serve it from the freezer, letting pieces stand about 5 minutes if they are too hard to cut (Iowa State). Bark melts in about 15 minutes (American Heart Association), so return leftovers right away. Discard any left out over 2 hours, or 1 hour above 90°F (32°C) (USDA FSIS), and any yogurt with mold (USDA FSIS). For the yogurt itself, see How Long Does Homemade Yogurt Last? The Complete Answer.

More frozen and Greek yogurt recipes

Sources

Craig Brockie is the founder of Ultimate Health Solutions, the company behind Ultimate Gut, and the author of Ultimate Health, The Ultimate Gut Health Guide and The Unlimited Probiotics Guide. After injuries and chronic health problems in his twenties that conventional care didn’t resolve, he began researching health on his own and has studied natural health for 30 years. He is not a medical professional, and his articles are general information, not medical advice.

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