Berry Frozen Yogurt Bark
Thick, tangy Greek yogurt spread on a sheet, studded with berries and chocolate chips, frozen and snapped into shards. A refreshing, tangy summer treat.
Nutrition per serving
2 pieces- Net carbs
- 4.3g
- Calories
- 83kcal
- Protein
- 5.5g
- Fat
- 4.2g
- Total carbs
- 11 g
- Fiber
- 1.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate peanut butter: Swirls of peanut butter and extra chocolate chips instead of berries, for a frozen peanut butter cup bark.
- Spread the yogurt, drizzle the warm peanut butter over it and swirl with a knife, then sprinkle with all the chocolate chips before freezing.
Dairy-free (coconut cream): Thick coconut cream with a squeeze of lemon replaces the yogurt for a richer, dairy-free bark.
- Whisk the cold coconut cream with the allulose, vanilla and lemon juice until smooth and thick, then spread and top as written. Use dairy-free chocolate chips.
-
½ cup strawberriesleave out -
½ cup raspberriesleave out -
¼ cup blueberriesleave out - Also add
- Also add
Estimated cost $8.16 for 8 servings ($1.02 each) · how we estimate
Instructions
-
Line a rimmed baking sheet with parchment (make sure it fits flat in your freezer).
-
Stir the yogurt, allulose and vanilla together until smooth.
-
Spread the yogurt on the parchment into a rectangle about 9 × 11 inches (23 × 28 cm) and ¼ inch (6 mm) thick.
-
Scatter the berries over the top (halve any large raspberries), pressing them in lightly, then sprinkle with the chocolate chips.
-
Freeze 2–3 hours, until completely solid. Lift the slab off the parchment and break or cut it into 16 pieces. Let it stand 5 minutes before eating so it is not rock-hard.
Tips for success
-
Use full-fat Greek yogurt: low-fat versions freeze icy and hard. - Allulose lowers the freezing point a little, which keeps the bark easier to bite. Erythritol can freeze crunchy.
- Blueberries carry the most carbs of the berries here, so keep them to a sprinkle; swap them for more raspberries or blackberries if you like.
Storage & meal prepMeal-prep friendly
- Best eaten fresh
- Freezes up to 1 month
Reheat: Let it stand 5 minutes out of the freezer before eating.
Prep tip: Layer the pieces with parchment in a freezer container so they don't stick together.
Store in a freezer bag or container with parchment between layers up to 1 month.
Variations
2 variations, each with its own ingredients and macrosChocolate peanut butter
FlavorSwirls of peanut butter and extra chocolate chips instead of berries, for a frozen peanut butter cup bark.
- + 3 tbsp natural creamy peanut butter
- + 2 tbsp extra sugar-free chocolate chips
- no strawberries
- no raspberries
- no blueberries
4.4 g net · 124 kcal · 6.9 g protein · 8.4 g fat · ≈$0.88 per serving (+0.1 g net carbs vs the original)
Dairy-free (coconut cream)
DietThick coconut cream with a squeeze of lemon replaces the yogurt for a richer, dairy-free bark.
- plain full-fat Greek yogurt → coconut cream
- + 1 tbsp lemon juice
4.5 g net · 193 kcal · 2.3 g protein · 19 g fat · ≈$0.95 per serving (+0.2 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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