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(Recipe) Frozen Yogurt Bark

This frozen yogurt bark, studded with fruit, is a fun treat for kids and adults alike.

Enjoy it as soon as the pieces are removed from the freezer—it melts in about 15 minutes.

Watch our step-by-step prep video. 




1 1/2 cups 2-percent low-fat plain Greek yogurt
2 tablespoon honey
2 tablespoons chopped, unsalted almonds
1/2 cup chopped mango
1/4 cup blackberries or raspberries, chopped if large
1/2 cup blueberries


Prep Tip: The same amount of simple syrup or maple syrup can be used to sweeten the bark in place of honey.

Keep it Healthy: Most fruits can be used for the bark, from pomegranate seeds in the fall to diced peaches in the summer.

Tip: Let your kids come up with more ideas on what to use to top the bark—shredded unsweetened coconut, sunflower or pumpkin seeds, any type of nut or even a tablespoon of chocolate chips.

If desired, mix 1/2 cup chopped fruit into the yogurt before adding the baking dish and then top again with fruit for a different spin on the same concept.


  1. In a medium bowl, add yogurt and honey. Mix together to combine.
  2. Line a 9-inch by 13-inch baking dish with parchment paper. Use a spatula or knife to spread the yogurt as thin as possible over the entire bottom of the dish.

    (Note: Make sure the parchment paper shows around the edges. You’ll lift the paper and bark out of the dish after it’s all frozen.)
  3. Add the chopped nuts over the top of the yogurt. Use your fingers to lightly press them into the yogurt. Peel the mango, cutting the slices around the pit. Finely chop the mango, along with the berries, if they are larger than bite-sized and need chopping. Top the yogurt with the fruit—add as much fruit as will fit over the top. Again, lightly press fruit into the yogurt.
  4. Cover with plastic wrap or foil and place in the freezer overnight.
  5. When ready to serve, lift the parchment paper from the baking dish onto a cutting board. Use your hands to break the bark apart into pieces or cut with a knife.
  6. Serve! It will stay frozen for about 15 minutes.
  7. Keep remaining pieces wrapped in parchment paper and sealed in a large reclosable bag. They can be kept in the freezer for up to 1 month.


Nutritional Information

Calories per serving 70.3 

Fat per serving 0.7 g Sat.

Sodium per serving 14.7 mg 


Copyright © 2018 American Heart Association, Healthy For GoodTM,

Meet the Author

Ali Stoffer, RD, is a registered dietitian at Aurora St. Luke's Medical Center in Milwaukee, WI 

Read more posts from this author

The information presented in this site is intended for general information and educational purposes. It is not intended to replace the advice of your own physician. Contact your physician if you believe you have a health problem.

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