Berry Blast Yogurt Bark (Printable Version)
# What You'll Need:
→ Yogurt Base
01 -
480 ml full-fat plain Greek yogurt
02 -
30 ml honey
03 -
5 ml pure vanilla extract
04 -
Pinch of sea salt
→ Berry Toppings
05 -
150 g fresh strawberries, hulled and sliced
06 -
75 g fresh blueberries
07 -
75 g fresh raspberries
08 -
40 g fresh blackberries
→ Optional Crunch and Extras
09 -
30 g toasted granola or chopped nuts
10 -
15 g unsweetened shredded coconut
11 -
Extra honey for drizzling
# Step-by-Step Directions:
01 -
In a medium bowl, whisk together Greek yogurt, honey, vanilla extract, and sea salt until completely smooth and homogeneous.
02 -
Line a rimmed baking sheet with parchment paper. Pour the yogurt mixture onto the sheet and spread evenly with an offset spatula into a uniform layer approximately 6 mm thick.
03 -
Evenly distribute the strawberries, blueberries, raspberries, and blackberries over the yogurt layer. If using, sprinkle toasted granola or chopped nuts and shredded coconut on top. Gently press to ensure adhesion.
04 -
Drizzle a thin, even stream of honey over the surface to add a glossy finish and subtle caramelized sweetness upon thawing.
05 -
Place the baking sheet flat in the freezer and chill for at least 2 hours, or until the yogurt is completely solid.
06 -
Remove from the freezer and let stand at room temperature for 5 minutes to soften slightly. Break or cut into irregular pieces with a sharp knife and serve immediately or store frozen.
# Helpful Notes:
01 -
Use full-fat yogurt to prevent ice crystal formation and ensure a creamy texture.
02 -
Pat berries dry before topping to avoid sogginess.
03 -
Maintain a uniform 6 mm thickness for consistent freezing and easy slicing.