Frozen yogurt bark, sweetened with honey and lemon zest and studded with blueberries and raspberries, is something a cool dessert or snack when the temperatures rise.

Plan ahead when you’re going to make this.
The yogurt will need to sit in the freezer for a few hours before it’s frozen enough for you to break it into pieces of bark.
This dish was inspired by a reader, P.M. in Canada who has been wanting to bake banana bread but it's been too hot and steamy for her to turn her oven on.
So in that case, you turn to a frozen recipe like No-Ice Cream Maker Orange Sherbet served in hollow oranges.
I also recommend this recipe for sugar free popsicles for warmer weather or anytime you want a tasty treat without sugar.
This yogurt recipe would be delicious with any fruits including low carb fruits.
You know what's even better than berry studded frozen yogurt bark? Memorial Day Cookies, which also feature berries in festive colors and are frankly, almost too cute to eat.
Directions
Gather your ingredients--decide what flavors you want to use for the yogurt and the toppings or you vanilla yogurt and berries as I did.
Stir yogurt, sweetener, zest of a lemon or lime and citrus juice together.
Spread the yogurt mixture onto a rimmed parchment lined tray--preferably a quarter sheet pan, which is 9x13.
Scatter toppings, such as frozen berries, artistically over the top.
Press down on the toppings lightly with your finger pads so it doesn't fall off the bark when you break the bark into pieces.
Put in freezer for approximately three hours.
Are you a berry fan? You might like Incredible, Effortless White Chocolate Raspberry Cheesecake Pie.
Equipment you’ll need:
- A rimmed baking sheet (a ¼ size sheet pan like this Nordicware one is perfect) You could use a 9x13 pan if you don't have a baking sheet. A regular-sized cookie sheet is going to be too large. Your bark will be too thin.
- Parchment paper
- A spatula or spoon for smoothing the yogurt mixture onto the parchment
- Microplane or citrus zester/grater for zesting the lemon
- Measuring cup
- Measuring spoon

Directions
This bark recipe is flexible.
The type of yogurt you use for making bark really doesn’t matter, it’s your preference.
I used plain Skyr because that’s what I love.
I usually grab plain Icelandic Provisions Skyr, which has 20 grams of protein and four grams of sugar in a ¾ cup serving. As much as I adore sweets, I like a low sugar breakfast--usually an apple and a piece of cheese.
But, a little variety is nice so I’m really enjoying my swap of yogurt bark for a few days.
By the way, this post is not sponsored by Skyr, I just love it. They don’t even know I’m writing this.
But you can use any manner of yogurt for this recipe:
- regular yogurt
- full fat yogurt
- nonfat yogurt
- Greek yogurt (plain greek or flavored)
- almond milk yogurt
Use whatever flavor of yogurt you like as long as it totals two cups.
Or go crazy and swirl two different flavors of yogurt together for the bark!
You can leave out the lemon and add vanilla extract for flavor instead. Or use lime juice. Or a teaspoon of some other fruit juice, anything goes, really.
Use whatever fruit you like as long as it totals a cup. I used fresh berries because I didn't need to chop them to make them bite-size.
You can use fresh or frozen fruit. You can go over a bit but if you weigh the frozen yogurt base down too much, it might not hold together.

Frozen Yogurt Bark Topping Ideas
- sliced bananas
- sliced strawberries
- chocolate chips (semisweet, milk or dark)
- chocolate shards (get a chocolate bar and a vegetable peeler or use your zester)
- chocolate covered espresso beans (fun with coffee yogurt)
- granola
- almonds
- pistachios
- dried cranberries
- lime zest
- chocolate covered raisins
- junior mints (!!!) (have you ever had a frozen junior mint? that's the only way to eat them--unless of course, you're going to mix them in a bucket of movie popcorn!)
- chopped peanuts
- almond slivers
- chopped pecans
- Shredded coconut
- drizzles of caramel
- crushed pretzels
- pepitas
- sprinkles (birthday cake fun!)
- crushed Oreos
- Jelly or jam stirred in
- Peanut butter
- Use your imagination


Pro tip: once you've zested the lemon, immediately scrub the Microplane grater with hot, soapy water. Citrus zest, once it's dried, is tough to remove.
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Recipe
Frozen Yogurt Bark

Frozen yogurt bark, sweetened with honey and lemon zest and studded with blueberries and raspberries, is perfect when the temperatures rise.
Ingredients
- Plain yogurt (two cups)
- Zest of one small to medium sized lemon
- 1 teaspoon fresh lemon juice
- 1 Tablespoon honey (you can substitute a different liquid sweetener)
- 1 cup fruit such as blueberries and raspberries (use whatever fruit you like but chop it up bite-size so it’s easy to eat)
Instructions
Measure two cups of yogurt and pour into a medium sized bowl.
Hold a Microplane zester over the bowl and grate the lemon zest from the entire lemon into the yogurt.
Once the lemon is zested, slice the lemon in half and squeeze it over a measuring cup until you have one teaspoon.
Add the lemon juice to the yogurt/zest mixture.
Add a Tablespoon of honey or other liquid sweetener (maple syrup or agave syrup) to the yogurt mix.
Stir until thoroughly combined. This took me about 20 stirs.
Gather fruit, chop or dice if needed. Measure a cup of fruit.
Line a ¼ size baking sheet with a piece of parchment paper.
Pour the yogurt onto the prepared baking sheet. Smooth the yogurt with a spatula until you have a pretty even layer of yogurt spread all over the paper.
Scatter the fruit over the yogurt as evenly as possible.
Press the fruit into the yogurt so it adheres.
Slide baking sheet into large resealable plastic bag. Put covered baking sheet in the freezer for about three hours or until yogurt is frozen. The resealable bag is optional but it will help reduce the formation of ice crystals as the bark is freezing.
Break into pieces using your hands. Serve and eat quickly! Especially if it's hot out.
Store in a resealable freezer bag or another freezer safe container.
Notes
Use whatever type and flavor of yogurt you'd like for this recipe as long as it totals two cups.
* regular yogurt
* full fat yogurt
* nonfat yogurt
* Greek yogurt (plain greek or flavored)
* almond milk yogurt
Or go crazy and swirl two different flavors of yogurt together for the bark!
You can leave out the lemon and add vanilla extract for flavor instead. Or use lime juice. Or a teaspoon of some other fruit juice, anything goes, really.
Use whatever fruit you like as long as it totals a cup. I used fresh berries because I didn't need to chop them to make them bite-pie.
You can use fresh or frozen fruit. You can go over a bit but if you weigh the frozen yogurt base down too much, it might not hold together.
Recommended Products
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 49Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 21mgCarbohydrates 10gFiber 1gSugar 8gProtein 2g
Let me know if you make this recipe.

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