Strawberry blueberry yogurt bark
Honey-sweetened Greek yogurt spread thin, studded with berries and frozen into crackly shards you can grab straight from the freezer.
- 190 min total
- 10 min hands-on
- Anyone can make this
- Serves 8
- About $0.94 a serving
- 80 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 8 servings.
- 2 cups plain Greek yogurt, whole milk or 2%
- 3 tbsp honey
- 1 cup strawberries, hulled and chopped
- ½ cup blueberries
- 2 tbsp chocolate chips (optional)
From your pantry
- 1 tsp vanilla extract
Each serving has about 80 calories, 6 g protein, 12 g carbs and 1 g fat, and costs about $0.94 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.
Line a with and clear a flat spot for it in the freezer.
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.
Dolly’s tip: A smaller pan is fine. You only need room for a rectangle about 9 by 13 inches.the yogurt, honey and vanilla together in a bowl until smooth.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spread it on the in a rectangle about ½ 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.
Scatter the strawberries, blueberries and chocolate chips over the top and press them in lightly.
Freeze for at least 3 hours, until solid all the way through.
Timer: 180 min
Lift it out on the and break or cut it into 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.
Dolly’s tip: If it’s too hard to cut, let it sit on the counter for 5 minutes.Eat it straight from the freezer, and keep the rest in a freezer bag for up to 1 month.
Dolly’s tip: It softens fast, so take out only what you’ll eat.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
