Simple Raspberry Yogurt Bark

Looking for a sweet treat that’s both healthy and fun? I started making raspberry yogurt bark last summer when my kids were craving ice cream every afternoon. It’s become our go-to snack that feels like dessert but isn’t loaded with sugar. The best part? You can prep it in just a few minutes and keep it in the freezer for whenever you need a cool, refreshing bite.

I love how simple ingredients like yogurt and fruit can turn into something that makes everyone smile. Plus, it’s one of those recipes that lets you play around with different toppings depending on what you have in the kitchen. My family likes to make it together on Sunday afternoons, each person adding their favorite fruits and nuts to their section of the bark.

What Kind of Greek Yogurt Should I Use?

For yogurt bark, plain Greek yogurt is your best bet since it’s thicker and creamier than regular yogurt, which helps the bark freeze properly. Full-fat or 2% Greek yogurt works better than non-fat versions because the higher fat content creates a smoother, less icy texture when frozen. If you’re buying Greek yogurt specifically for this recipe, look for brands that don’t have added stabilizers or thickeners – you’ll usually find these listed as ingredients like pectin or gelatin. Just make sure to give your yogurt a good stir before using it, as any liquid that’s separated on top should be mixed back in for the best results.

Options for Substitutions

This simple yogurt bark recipe is super adaptable and you can switch things up based on what you have in your kitchen:

• Greek yogurt: Regular plain yogurt can work, but you’ll need to strain it first using a cheesecloth for 2-3 hours to remove excess liquid. You can also use dairy-free alternatives like coconut yogurt or almond milk yogurt, just make sure they’re thick varieties.
• Raspberries: Feel free to swap raspberries with any other berries like strawberries, blueberries, or blackberries. You can even use a mix! If using frozen berries, make sure to thaw and drain them well to prevent ice crystals.
• Shaved almonds: Any nuts will work here – try chopped pecans, walnuts, or pistachios. For nut-free options, use pumpkin seeds, sunflower seeds, or coconut flakes.
• Honey: You can replace honey with maple syrup, agave nectar, or skip the sweetener altogether if your yogurt is already sweetened. If using plain yogurt, you might want to add an extra tablespoon of sweetener.

Watch Out for These Mistakes While Making

The biggest challenge when making yogurt bark is dealing with excess moisture, which can prevent your bark from freezing properly – be sure to strain your Greek yogurt through a cheesecloth for at least 30 minutes before starting, and pat your raspberries dry if using fresh ones.

Temperature control is crucial – your freezer needs to be set at 0°F or below, and the bark needs at least 4 hours to freeze completely solid (overnight is even better).

When spreading the yogurt mixture, aim for an even thickness of about 1/4 inch – too thin and it’ll break easily, too thick and it won’t freeze properly through the center.

For the best texture and easy breaking, let the frozen bark sit at room temperature for 1-2 minutes before cutting or breaking into pieces, and store any leftovers in an airtight container with parchment paper between layers to prevent sticking.

What to Serve With Raspberry Yogurt Bark?

This cool and creamy yogurt bark makes a perfect snack or light dessert on its own, but there are some fun ways to make it even more special! I like to serve it alongside a warm cup of herbal tea or coffee for a lovely afternoon treat. You can also turn it into a quick breakfast by crumbling it over a bowl of granola with some fresh berries, or add it to a breakfast board with other morning favorites like croissants and fresh fruit. Since this bark is on the lighter side, it also pairs really well with brunch dishes like waffles or pancakes when you want something sweet but not too heavy.

Storage Instructions

Keep Frozen: This raspberry yogurt bark needs to stay in the freezer to maintain its perfect texture. Once it’s completely frozen, break it into pieces and store them in a freezer-safe container or zip-top bag. Layer the pieces with parchment paper to prevent them from sticking together.

Duration: When stored properly in the freezer, your yogurt bark will stay fresh for up to 3 months. Though honestly, it’s so good it rarely lasts that long in my house! The frozen raspberries keep their flavor really well, and the almonds stay nice and crunchy.

Enjoy: Take out only the pieces you plan to eat, as the bark will start to melt pretty quickly at room temperature. Give it about 1-2 minutes to soften slightly before enjoying – this helps bring out the raspberry flavor and makes it easier to bite into.

Preparation Time	10-15 minutes
Cooking Time	240 minutes
Total Time	250-255 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

• 3 cups plain organic greek yogurt
• 1 cup finely chopped raspberries (fresh or frozen)
• 1/2 cup sliced almonds
• 2 tbsp honey, optional

Step 1: Mix the Yogurt and Honey

• 3 cups plain organic Greek yogurt
• 2 tbsp honey, optional
• 1/2 cup finely chopped raspberries (from the 1 cup raspberries)

In a large bowl, combine the Greek yogurt and honey (if using) and stir until well mixed.

Add half of the chopped raspberries and gently fold them into the yogurt mixture.

I like to taste the mixture at this point and add extra honey if I want it a bit sweeter.

Step 2: Prepare the Baking Tray

Line a baking tray with cling film or parchment paper to prevent the yogurt mixture from sticking.

This will make it easy to remove the bark once it’s frozen.

Step 3: Spread the Yogurt Mixture

• yogurt and raspberry mixture from Step 1

Pour the yogurt and raspberry mixture from Step 1 onto the prepared baking tray.

Use a spatula or the back of a spoon to spread it evenly, creating an even layer about half an inch thick.

Step 4: Top with Almonds and Remaining Raspberries

• 2 tbsp sliced almonds
• 1/2 cup finely chopped raspberries (remaining from the 1 cup raspberries)

Sprinkle the sliced almonds and the rest of the chopped raspberries evenly over the surface of the yogurt mixture.

Gently press them in so they adhere.

For a more colorful presentation, I like to slightly swirl in some of the raspberries on top.

Step 5: Freeze the Yogurt Bark

Cover the tray with cling film and place it in the freezer for at least 4 hours, or until completely solid.

Make sure the tray sits flat in the freezer to prevent the mixture from sliding to one side.

Step 6: Break and Serve the Yogurt Bark

Once frozen solid, remove the tray from the freezer and let it sit at room temperature for 1-2 minutes to make breaking easier.

Break the bark into large pieces and serve immediately.

Remember, it melts very fast!

Store any leftovers well covered in the freezer for up to 1 month.