Ingredients & Substitutions
Here I explain the best ingredients for my yogurt bark recipe, what each one does, and substitution options. For measurements, see the recipe card.
Yogurt – A.k.a. the base. I love tangy full-fat plain Greek yogurt for this. (If you’ve got a lot to use up, make my healthy cheesecake with the rest!) Choose regular plain yogurt if you prefer a milder flavor, or use my coconut yogurt for a dairy-free option. Honey – I use my Wholesome Yum Zero Sugar Honey for a natural sweetener without the sugar. The yogurt bark comes out a little less sweet with it after freezing, though, compared to regular honey. That’s why I recommend 1/3 cup of my sugar-free honey, but only 1/4 cup if you use regular. You can also substitute maple syrup or my sugar-free maple syrup in same quantities. Vanilla Extract – A splash of vanilla mellows out the tang of the yogurt and boosts the sweetness of the honey. You could easily swap in other flavor extracts. Fruit – I used fresh strawberries and blueberries for this batch, because hello, 4th of July! But just about any fruit works — see my variations below. Nuts – For crunch! I opted for sliced almonds. Feel free to mix it up with pistachios or walnuts, or use sunflower seeds or pepitas for a nut-free option.
How To Make Yogurt Bark
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Topping Variations
Ready to mix things up? Give your yogurt bark a whole new flavor with these add-ins:
Parchment paper is a must. Wax paper is fine too, but don’t use foil or a bare pan. You don’t want to have to chisel yogurt off the pan! Taste after mixing and add more honey if you like. Keep in mind, I find that the frozen yogurt bark tastes a little less sweet than the mixture at room temperature. Don’t forget to press the toppings into the yogurt. This is so they don’t fall off after the bark sets. But don’t press so hard that they sink to the bottom, either. If breaking up with your hands, it can get a little icy. This is why I prefer a knife, but if you want to use your hands, wrapping the bark in paper towels first can help. Let the yogurt bark sit at room temperature for a few minutes. This makes it less icy. Don’t wait too long, or it will melt! For thicker bars, make layers. You’ll need to double the amounts in my yogurt bark recipe. Spread half the yogurt mixture, add toppings, then spread more yogurt and sprinkle on more toppings. Want to repurpose leftovers? Crumble the bark over my acai bowl, or blend it into a spinach smoothie.
Tropical – Swap the berries for slices of kiwi, small chunks of mango or pineapple, and a sprinkle of shredded coconut. Bananas – These pair nicely with berries if you want more sweetness. Chocolate – For chocolate yogurt bark, sprinkle with chocolate chips (I use this brand) or cocoa nibs, or drizzle with my sugar-free chocolate syrup. You can also mix 2 tablespoons of cocoa powder into the yogurt mixture. Peanut Butter – Heat some creamy peanut butter to be able to drizzle it on top. I love this together with chocolate. Granola – I love my homemade granola with any of the combinations above, but particularly with thin slices of apple and a sprinkle of cinnamon.
More Healthy Frozen Treats
Try one of my other healthy desserts to beat the heat on hot summer days: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info uses my natural Wholesome Yum Zero Sugar Honey. We’re actually preparing for a getaway this year (here’s us from last year’s trip). Travel with my family is always one of the top things I’m always grateful for — even if it means no yogurt bark for the holiday. But I sure will make it when we get back. Do you make red, white, and blue foods for the 4th? I’d love some inspiration for next time.
