Berry frozen yogurt bark
Honey-sweetened Greek yogurt spread thin, scattered with berries and a little chocolate, and frozen into a bark you snap into pieces.
- 200 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $1.25 a serving
- 110 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 6 servings.
- 2 cups plain Greek yogurt
- 3 tbsp honey
- 1 cup strawberries
- ½ cup blueberries
- 2 tbsp chocolate chips, mini if you have them (optional)
From your pantry
- 1 tsp vanilla extract
Each serving has about 110 calories, 8 g protein, 16 g carbs and 2 g fat, and costs about $1.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
with .
Line a pan. Lining a pan means covering the bottom, and often the sides, with parchment paper or foil before the food goes in. Leave the paper hanging over two sides, and you can lift bars or brownies out in one piece to cut them neatly.
How you’ll know: The paper lies flat against the bottom, with flaps sticking up on two sides like handles.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Stir the yogurt, honey and vanilla together in a bowl until smooth.
Spread the yogurt on the in a rectangle about ¼ inch thick.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
and the strawberries, then scatter them over the yogurt with the blueberries and chocolate chips, pressing them in lightly.
Hull. Hulling means cutting the green leafy top, and the pale core just under it, out of a strawberry. Slide the tip of a small knife around the stem at an angle and lift it out like a little cone.
How you’ll know: Each berry has a small hollow where the leaves were, with no green or hard white left.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Freeze flat until firm, at least 3 hours.
Timer: 180 min
Lift the bark off the , break it into pieces, and eat it right away, because it softens fast.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Dolly’s tip: Keep the pieces in a freezer bag. They last for weeks and taste best straight from the freezer.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
