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–+ servings
Strawberry and Banana Frozen Yogurt Bark

Strawberry and Banana Frozen Yogurt Bark - A Simple, Refreshing Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients
  

  • Greek yogurt (plain or vanilla), 2 cups — for a thick, creamy base. Use full-fat for a richer bark or low-fat for a lighter one.
  • Honey or maple syrup, 2–3 tablespoons — to sweeten. Adjust to taste based on your yogurt and fruit.
  • Vanilla extract, 1 teaspoon — adds warmth and rounds out the flavor.
  • Strawberries, 1 to 1½ cups, sliced — fresh is best, but thawed frozen works in a pinch.
  • Banana, 1 large, thinly sliced — ripe but not mushy.
  • Granola or chopped nuts, 1/2 cup — for crunch. Almonds, pistachios, or a simple oat granola all work.
  • Chia seeds or shredded coconut (optional), 1–2 tablespoons — extra texture and nutrition.
  • Parchment paper — to line your sheet pan.
  • Sheet pan or rimmed baking tray — fits in your freezer.

Instructions
 

  • Line the pan: Cover your sheet pan with parchment paper. Make sure the edges are tucked so the yogurt spreads evenly and doesn’t stick.
  • Mix the base: In a bowl, stir together the Greek yogurt, honey or maple syrup, and vanilla. Taste and adjust sweetness. The mix should be slightly sweeter than you think—freezing dulls sweetness a bit.
  • Spread it out: Pour the yogurt mixture onto the lined pan. Use a spatula to spread it into an even layer, about 1/4 inch thick. Thicker bark is creamier; thinner bark freezes faster.
  • Add fruit: Arrange strawberry slices and banana coins over the yogurt. Press them in gently so they stick once frozen.
  • Add crunch and extras: Sprinkle granola or nuts over the top. Add chia seeds or coconut if you like. Don’t overload—too many toppings can make the bark crumbly.
  • Freeze: Transfer the pan to the freezer and freeze for 3–4 hours, or until completely solid. Overnight is great if you have time.
  • Break and serve: Lift the bark out using the parchment, then break it into pieces with your hands. For clean edges, use a sharp knife to slice it.
  • Store: Place pieces in a freezer-safe container with parchment between layers to prevent sticking.
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