Strawberry Yogurt Bark
Ingredients
- Yogurt Base:
- 2 cups Greek yogurt plain or vanilla
- 3 tablespoons honey plus more for drizzling
- 1 teaspoon vanilla extract
- Pinch of salt
- Toppings:
- 1 cup fresh strawberries sliced
- 2 tablespoons honey for drizzling
- 2 tablespoons granola optional
- 1 tablespoon chia seeds optional
- Fresh mint leaves optional
Instructions
- Line rimmed baking sheet with parchment or silicone mat.
- Mix Greek yogurt, 3 tablespoons honey, vanilla, and salt until smooth.
- Pour yogurt onto prepared baking sheet.
- Spread into even ¼ inch layer all the way to edges.
- Wash and slice strawberries.
- Scatter strawberries evenly over yogurt. Press gently.
- Drizzle remaining 2 tablespoons honey in zigzag pattern.
- Sprinkle with granola or chia seeds if using.
- Place in freezer on flat surface.
- Freeze at least 3 hours until completely solid.
- Let sit 2 to 3 minutes at room temperature before breaking.
- Break into irregular pieces by hand or cut with knife.
- Serve immediately or store in freezer bag.
- Keep frozen. Eat straight from freezer.
Notes
- Spread evenly for uniform freezing
- Use parchment for easy removal
- Press toppings down so they stick
- Freeze completely — at least 3 hours
- Let sit for 2 to 3 minutes before breaking
- Break into irregular rustic pieces
- Store in a freezer bag up to 2 weeks
- Any fresh berries work
- Greek yogurt works best — thicker than regular
- Full-fat yogurt prevents iciness