Transform yogurt and fruit into the yummiest frozen Yogurt Bark with this simple method. It’s a fun way to serve yogurt, it’s great for warm days, and is a fun option for teething relief for kids.

This post is sponsored by Stonyfield.

Frozen Yogurt Bark

We’ve been making frozen yogurt bark for a few years now as both a cool treat to share with the kids and an easy option when there’s a teething toddler in the house. It’s one of our very favorite ways to mix up how we serve yogurt and honestly, it’s just so fun.

I make this whenever it’s warm outside and we need an easy snack to help us cool down; if I wind up with leftover yogurt in the fridge; or when I want to offer yogurt to my kids in a really fun way.

I have two easy options for you with this recipe. To make it without a blender, you can spread the yogurt mixture and add the toppings over top. Or you can blend the fruit into the yogurt for a smoother consistency and sprinkle some toppings on top. It is very versatile so I’ll share a lot of options below.

I love using Stonyfield plain Greek yogurt here since it’s mild in flavor and has the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients, without the use of toxic, persistent pesticides. We started using it when our kids were babies and it’s still a regular on our grocery list.

Ingredients You Need

Here’s a look at the ingredients you need to make this recipe so you know what to pick up at the store.

• Blueberries: I prefer to use frozen wild berries for both flavor and ease, and because they are a brighter purple when blended. You can use regular blueberries, though, or another favorite berry or fruit such as strawberries or banana.
• Greek-style plain yogurt: I like to use Stonyfield whole-milk yogurt (which is made with full-fat milk) since it adds to the creamy texture in this Yogurt Bark and contains fat that little kids need for brain development. Greek-style yogurt will be a little creamier in the end.
• Coconut milk: I like to use the solids from a can of full-fat coconut milk to add to the creaminess of the bark and to ensure it’s not rock solid when you go to bite into it.
• Peanut butter, jelly, maple syrup, cereal, sprinkles, additional fruit for topping, optional.

Step-by-Step Instructions

Here’s a look at the basic process involved in making this recipe so you know what to expect. Scroll to the end of the post for the full amounts and timing.

1. To make the blended option, add the berries, yogurt, maple syrup and coconut milk to a blender.
2. Blend until smooth.
3. Line a half sheet pan with parchment paper. (This makes the bark easier to break once it’s frozen since it won’t freeze to the pan.) Pour the blended yogurt mixture overtop. Smooth to about ¼-½ inch thick. Add optional toppings if using.
4. Freeze for at least 4 hours. To serve, break into pieces and eat immediately.

(To make without a blender, stir together the yogurt and coconut milk, spread on the prepared pan, then top with optional toppings and freeze.)

How to Store

Freeze leftover frozen bark in a sealed freezer bag for up to 3 months. It thaws quickly, so try not to let it sit out at room temperature for all that long and encourage the kids enjoy it sooner than later.

Best Tips for Success

• Greek yogurt creates a slightly creamier texture, but you can use regular yogurt if that’s what you have on hand.
• I like the way adding coconut milk—but just the solids from a can of full-fat coconut milk—helps the consistency become smoother in the finished bark, but you can also replace with Greek yogurt if you prefer.
• Trade in strawberries for the blueberries if you’d like.
• To make without a blender, stir together the yogurt, coconut milk, and the honey or maple syrup. Spread onto a lined half sheet pan. Sprinkle ½ cup fruit on top. Add any optional toppings and freeze as directed.
• This melts quickly so encourage the kids to enjoy it right away!

I’d love to hear your feedback on this post, so please rate and comment below!

• Add the berries, yogurt, syrup and coconut milk to a blender. Blend smooth.

• Line a half sheet pan with parchment paper. Pour the blended yogurt mixture overtop. Smooth to about ¼-½ inch thick. Add optional toppings if using.

• Freeze for at least 4 hours.

• To serve, break into pieces and eat immediately.

• Freeze leftover frozen bark in a sealed freezer bag for up to 3 months.
• Greek yogurt creates a slightly creamier texture, but both types of yogurt work.
• I like the way adding coconut milk helps the consistency become smoother in the finished bark, but you can also replace with Greek yogurt if you prefer.
• Trade in strawberries for the blueberries if you’d like.
• To make without a blender, stir together the yogurt, coconut milk, and the honey or maple syrup. Spread onto a lined half sheet pan. Sprinkle ½ cup fruit on top. Add any optional toppings and freeze as directed.
• This melts quickly so encourage the kids to enjoy it right away!

Calories: 114kcal, Carbohydrates: 9g, Protein: 3g, Fat: 8g, Saturated Fat: 7g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 32mg, Potassium: 186mg, Fiber: 1g, Sugar: 7g, Vitamin A: 81IU, Vitamin C: 4mg, Calcium: 81mg, Iron: 1mg