Frozen Greek yogurt bark with berries

Many flavoured yogurts and frozen yogurt desserts have added sugar. This bark starts with plain Greek yogurt, so you decide how sweet it is. It’s an easy one for kids to help with: the topping is the fun part, and there’s no stove involved.

Steps

1. Line a rimmed baking sheet or a 9 x 13 inch (23 x 33 cm) pan with parchment paper. Make sure it fits flat in your freezer before you start.
2. In a bowl, stir together the Greek yogurt, maple syrup or honey and vanilla. Taste it. Remember that frozen food tastes less sweet than it does at room temperature, so you may want a touch more.
3. Spread the yogurt onto the parchment in an even layer about 1/2 inch (1 cm) thick. Thinner bark breaks more easily; thicker bark is sturdier but harder to bite.
4. Scatter the berries over the top and press them in gently so they don’t fall off later. Large strawberries should be sliced thin, because big chunks freeze rock-hard.
5. Sprinkle on chocolate chips or coconut if you’re using them.
6. Freeze, uncovered, for at least 3 hours or until completely firm.
7. Lift the bark out by the parchment and break or cut it into pieces. Let it sit for 2 to 3 minutes before eating so it softens slightly.

Tips

• Pat the berries dry. Wet berries make icy patches. If using frozen berries, add them straight from the freezer so they don’t bleed colour.
• Swirl in some fruit. Mash a few raspberries with a fork and swirl them through the yogurt with a knife before adding the toppings.
• Cut it before it’s rock solid. For neat squares, score the bark with a knife after about an hour of freezing, then return it to the freezer.
• Storage: move the pieces to a freezer bag or container with parchment between layers. They melt quickly, so serve straight from the freezer.

Good to know

• Plain Greek yogurt usually has only the natural sugar from milk. Flavoured yogurts often have added sugar, so check the nutrition label if you swap. See how to read a candy label for help spotting added sugar.
• Dairy-free: use a thick plain coconut or soy yogurt. Texture and sweetness vary between brands.
• Don’t give honey to babies under 1 year old; it can carry the bacteria that cause infant botulism. Use maple syrup or leave it out.
• Whole blueberries and similar small, round fruit can be a choking risk for young children. For toddlers, cut the berries small before topping, and supervise while they eat.

Like frozen treats? Try our fruit popsicles or chocolate banana pops. More in make-it-at-home.

Sources

• Preventing botulism, CDC
• Preventing choking in small children, HealthLink BC