Frozen yogurt bark recipe with fruit is a refreshing, no-cook treat

After trying it out, I’m happy to report that the frozen yogurt bark idea lived up to the hype as an easy-to-make, beautifully eye-catching, refreshingly delicious, and healthy treat. Along the way, I’ve found some tips for making it a success at home.

Here’s the basic recipe: Spread yogurt on a parchment-lined sheet pan, top with fruit and freeze. It is then finely chopped and eaten. One key detail I discovered is using Greek yogurt for optimal consistency and spreadability. Using plain yogurt not only gives you more control over the flavors, but also gives you flexibility to play with. , you can add cinnamon or cardamom in addition to or instead of vanilla.

Another trick I learned along the way is to spread the yogurt about 1/4 inch thick. If the bark is too thick, it will harden and melt as it waits to soften. For the same reason, fruit toppings should be thinly sliced ​​or chopped into small pieces. I used seasonal drupes such as peaches and cherries, but soft fruits such as berries, grapes and mangoes would work as well. If desired, you can also add nuts or granola for a crunch of chocolate his chips. Yogurt serves as a canvas for colorful toppings, and one of the best things about recipes is that there’s a lot of room for creativity.

Make sure you have space in the freezer for a baking sheet before you start so you don’t scramble. When you’re ready, take out as much as you can eat right away. Store the rest in the freezer so you have it whenever you need a healthy snack. This is ideal for after-school, but still blaring summer fun.

Frozen yogurt bark with peaches and cherries

Get ahead: Bark should be frozen at least 3 hours before serving.

Storage: Freezes in a freezer bag with excess air removed for up to 2 months.

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• 1 1/2 cups full-fat or low-fat plain Greek yogurt
• 2 tablespoons honey
• 1 teaspoon vanilla essence
• 1 small ripe peach
• 1 cup (3 3/4 oz) sweet cherries, seeded and quartered

Line a large rimmed baking pan or sheet pan that is at least 9 x 11 inches with parchment paper.

Combine yogurt, honey, and vanilla in a medium bowl. Transfer yogurt to prepared pan and spread evenly to about 1/4-inch thickness. Arrange peach slices and cherries on top. Place in the freezer for at least 3 hours until completely frozen.

Working quickly so the yogurt doesn’t melt, break the slabs into 12 or so barks by hand. Enjoy immediately or quickly transfer the bark to a freezer bag until needed.

Per Serving (with Full Fat Greek Yogurt)

Calories: 107; Total Fat: 3 g; Saturated Fat: 2 g; Cholesterol: 8 mg Sodium: 22 mg;

This analysis is an estimate based on available ingredients and this formulation. It is not a substitute for the advice of a nutritionist or nutritionist.

By cookbook author and registered dietitian Ellie Krieger.

Tested by Olga Massov.email a question to voraciously@washpost.com.

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