Chocolate Strawberry Yogurt Bark (Printable version)

Frozen yogurt with strawberries and dark chocolate, perfect for a cool and tasty snack.

# What You'll Need:

→ Dairy

01 - 2 cups plain or vanilla Greek yogurt, full-fat or low-fat

→ Sweeteners

02 - 2 tablespoons honey or maple syrup

→ Fruit

03 - 1 cup fresh strawberries, hulled and sliced

→ Chocolate

04 - 4 ounces dark chocolate (60–70% cocoa), chopped

→ Toppings (optional)

05 - 2 tablespoons chopped pistachios or almonds
06 - 2 tablespoons desiccated coconut

# How to Prepare:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - In a mixing bowl, blend Greek yogurt with honey or maple syrup until smooth.
03 - Evenly spread the yogurt mixture onto the prepared baking sheet to about a quarter inch thickness.
04 - Arrange the sliced strawberries evenly over the yogurt layer.
05 - Melt the chopped dark chocolate in a microwave-safe bowl at 20-second intervals, stirring until fully smooth.
06 - Drizzle or spread the melted chocolate over the strawberries and yogurt layer.
07 - Sprinkle chopped nuts and desiccated coconut over the chocolate if desired.
08 - Place the baking sheet in the freezer for at least 2 hours until the bark is completely firm.
09 - Break or cut into pieces and serve immediately. Store leftovers in an airtight container in the freezer.

# Expert advice:

01 -
  • It tastes like a dessert but actually delivers protein and probiotics, so you can eat it without guilt.
  • Freezer bark is deceptively simple, which means you can make it on a whim and still impress people.
  • There's room to play—swap berries, change toppings, adjust sweetness—so it never gets boring.
02 -
  • If your chocolate is grainy or 'seized' (looks dull and clumpy), add a tiny drizzle of coconut oil and stir gently until it comes back to life—water is the enemy of melted chocolate, but fat is its friend.
  • Don't skip the parchment paper; yogurt bark has a stubborn streak and will stick to anything without it.
  • The bark will be softer if you use low-fat yogurt and harder if you use full-fat, so your texture preference should guide your choice.
03 -
  • Use a bench scraper or thin spatula to get under the bark edge and lift it off the parchment once it's frozen—it comes away cleanly with almost no effort.
  • If you're making this for a crowd, double the recipe on two sheets and freeze them side by side; it's barely more work and looks more generous.

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