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Greek Yogurt Bark with Honey & Berries

Greek Yogurt Bark with Honey & Berries

Snack
Prep Time
20min
Cook Time
0min
Servings
1
Calories
420
Chef's Note

For the best texture, use full-fat Greek yogurt as it freezes with less ice crystallization. You can customize this bark with seasonal fruits or your favorite toppings. The lavender adds a sophisticated flavor profile, but can be omitted if unavailable. For a quick breakfast, prepare a larger batch on Sunday and enjoy throughout the week!

Tags
make-ahead
healthy
yogurt
berries
freezer-friendly
no-bake
high-protein
breakfast-alternative
dairy
Ingredients

  • 1 cup Greek yogurt (full-fat)

  • 2 tablespoons honey

  • 1/2 teaspoon vanilla extract

  • 1/4 cup fresh strawberries

  • 1/4 cup fresh blueberries

  • 1/4 cup fresh raspberries

  • 3 tablespoons granola

  • 2 tablespoons chopped pistachios

  • 1/2 teaspoon lemon zest

  • 1/4 teaspoon dried lavender (culinary grade)

  • 1 tablespoon dark chocolate chips

Instructions
  • 1

    Line a small baking sheet with parchment paper, ensuring the paper extends slightly over the edges for easy removal later.

  • 2

    In a medium bowl, combine 1 cup of Greek yogurt, 2 tablespoons of honey, and 1/2 teaspoon of vanilla extract. Whisk until smooth and well incorporated.

  • 3

    Gently fold in 1/2 teaspoon of lemon zest, being careful not to overmix.

  • 4

    Spread the yogurt mixture evenly onto the prepared baking sheet to about 1/4-inch thickness using an offset spatula or the back of a spoon.

  • 5

    Wash all berries thoroughly and pat dry with paper towels. Slice 1/4 cup of strawberries into thin pieces.

  • 6

    Arrange the sliced strawberries, 1/4 cup of blueberries, and 1/4 cup of raspberries decoratively over the yogurt layer.

  • 7

    Sprinkle 3 tablespoons of granola, 2 tablespoons of chopped pistachios, and 1 tablespoon of dark chocolate chips evenly across the surface.

  • 8

    Finish with a light dusting of 1/4 teaspoon dried lavender for a subtle floral note.

  • 9

    Carefully transfer the baking sheet to the freezer and freeze for at least 3 hours or until completely firm.

  • 10

    Once frozen, remove from freezer and let sit at room temperature for 1-2 minutes. Lift the bark using the parchment paper and break into pieces.

  • 11

    Store any leftover bark in an airtight container in the freezer for up to 1 week.

Nutrition Information (per serving)
420
Calories
18g
Protein
52g
Carbs
16g
Fat
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