Frozen Yogurt Bark with Berries

We’ll be talking about how to use ingredients in your refrigerator that you might need to use up to make a great dessert.

I’m going to tell you how to make Frozen Yogurt Bark. It’s an amazing snack, but you can honestly hand it out as a breakfast, too. I’m using up some Greek yogurt

Why You’ll Love This

1. It’s Basically a Smoothie You Can Eat
You have the yogurt, the protein powder, and the fruit all in one. You can serve this for breakfast or a snack and feel really good about what you’re feeding your family.

2. Total Fridge Cleanup
It’s the perfect way to repurpose the bottom of a yogurt tub or those strawberries that need to be used right now.

3. Zero Sugar Spike
By using vanilla bean protein powder, we add sweetness and protein without adding a bunch of extra sugar.

4. Mix anything you want

This is so great because you can mix in anything that you want!

things we need

Special Equipment/Instruments

• Rimmed baking sheet (quarter-sheet or 9×13 inch pan)
• Parchment paper (crucial for easy removal)
• Offset spatula or large spoon
• Whisk

Ingredients

The Base (Choose One):

• Vanilla Protein Base: 2 cups Plain Greek Yogurt + 1 scoop Vanilla Bean Protein Powder (or 2–3 tbsp Honey/Maple Syrup + 1 tsp Vanilla Extract).
• Peanut Butter Base: 2 cups Plain Greek Yogurt + 2–3 tbsp Powdered Peanut Butter (can sub creamy peanut butter) + 1 tbsp Honey (optional, for extra sweetness).

The Toppings (Mix & Match):

• ½ cup Fresh Strawberries, diced small.
• ¼ cup Fresh Blueberries.
• 2 tbsp Chopped Nuts (Almonds, Cashews, or Pistachios).
• Optional: A drizzle of chocolate sauce, cacao nibs, or shredded coconut.

Let’s Make Some Yogurt Bark!

Starting with plain organic yogurt All you need to do is put some parchment paper down on a tray. Use a tray that has a little bit of a lift (like a rim). Crucial Tip: Make sure that tray is actually going to fit into your freezer! Add your yogurt to a bowl. Then, add something to sweeten it up so you really want to eat it. Use protein powder, but you can also add honey, maple syrup, or even a little bit of jam. There are all kinds of things you can mix into it.
Spread the yogurt mixture out onto the parchment-lined tray. Once it’s spread out, go ahead and add your toppings

Peanut Butter bark

Since I want to use up the whole container of yogurt, I decided to make a second batch. And yes, I’m using the same dirty bowl, too! This batch has the rest of the yogurt, Add some powdered peanut butter. We’re going to make one peanut butter with strawberry.

My Zero Waste Produce Tips

Once you chopped your strawberries for the bark, and you knew you wouldn’t use them all.

• Storage Tip: If you put chopped strawberries in a jar with a metal lid, they’ll stay fresh for a couple of days.
• Freezer Tip: I actually like to freeze the leftovers flat on a plate. Once frozen, put them in a bag so we can add them to smoothies or anything you want later.

Blueberries
Blueberries will stay fresh in a jar for six to eight weeks!

Ready to Eat!

These frozen yogurt barks are just like eating a smoothie! You have the yogurt, protein powder, and fruit all in there. When you are ready to eat, just break the bark apart and enjoy.

checkout more recipes

• Creamy Strawberry Pistachio Overnight Oats That Taste Like Dessert!
• Blue Blueberry Bagels with Cream Cheese
• Small‑Batch Red Velvet Cake
• Chocolate Covered Strawberries with Crushed Roasted Almonds and Pistachio Toppings

If you like this recipe Explore more recipes

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Zero-Waste Frozen Yogurt Bark (Two Ways)

Recipe by Sana ReiCourse: Snack / BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

pieces

Prep time

10

minutes

Calories

65

kcal

Chill time

240

minutes

Total time

4

hours 

10

minutes

A refreshing, healthy snack that tastes like a frozen smoothie. This recipe is designed to help you “shop your fridge” and use up leftover yogurt and ripe fruit before it goes bad.

Ingredients

• Equipment Needed:

• Rimmed Baking Sheet

• Parchment Paper

• Mixing Bowl

• Ingredients:

• Vanilla Berry Version:

• 500g (2 cups) Plain Greek Yogurt

• 30g (1 scoop) Vanilla Bean Protein Powder

• 75g (½ cup) Strawberries, diced

• 40g (¼ cup) Blueberries

• Peanut Butter & Jelly Version:

• 500g (2 cups) Plain Greek Yogurt

• 24g (3 tbsp) Powdered Peanut Butter

• 15g (1 tbsp) Honey or Maple Syrup (optional)

• 75g (½ cup) Strawberries, diced

• 30g (2 tbsp) Chopped Cashews or Peanuts

Directions

• Line a rimmed baking sheet with parchment paper. Ensure the baking sheet fits flat inside your freezer.
• In a mixing bowl, combine the yogurt with your chosen mix-in (protein powder for the Vanilla version; powdered peanut butter for the PB&J version). Whisk until smooth.
• Pour the yogurt mixture onto the prepared baking sheet.
• Using the back of a spoon, spread the yogurt into an even layer approximately ¼-inch thick. Avoid spreading too thin to prevent rapid melting.
• Scatter the fruit and nuts evenly over the wet yogurt. Gently press larger fruit pieces into the base.
• Transfer to the freezer and chill for 3 to 4 hours, or overnight, until completely solid.
• Remove from the freezer, lift the parchment paper, and snap the bark into irregular pieces. Serve immediately.

Notes

• Storage: Store leftovers in an airtight container or freezer bag for up to 2 weeks.
  
• The Melting Rule: Because this is yogurt-based, it melts faster than chocolate bark. Only take out the pieces you intend to eat right away.
  
• Fruit Tips: If you cut up more strawberries than you need, store them in a glass jar with a metal lid to keep them fresh for a few days, or freeze them flat on a plate for future smoothies.