Fruit and Yogurt Bark
A freezer-friendly, snap-able treat of creamy yogurt, juicy berries, and crunchy granola.
Sodium note
Plain yogurt and fresh fruit are naturally low in sodium — no salt needed here at all.
Ingredients
- 2 cups plain whole-milk Greek yogurt
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries), sliced
- 1/3 cup low-sodium granola
- 1 tablespoon unsweetened shredded coconut
Method
- 1
Line a baking sheet with parchment paper.
- 2
In a bowl, stir together yogurt, honey, and vanilla until smooth.
- 3
Spread the yogurt mixture evenly onto the parchment in a rectangle about 1/4 inch thick.
- 4
Scatter berries, granola, and coconut evenly over the top, pressing gently so they adhere.
- 5
Freeze at least 3 hours, until solid, then break into pieces and serve immediately.
Nutrition (estimated, per serving)
- Calories
- 90
- Protein
- 5g
- Carbs
- 12g
- Fat
- 2g
- Sodium
- 20mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use dairy-free coconut yogurt for a lactose-free version.
- Swap berries for sliced peaches or mango depending on the season.
- Maple syrup can replace honey for a vegan-friendly bark.
Tips
- Work quickly once the yogurt is spread, as toppings sink less if added right away.
- Store broken pieces in a freezer bag between layers of parchment for grab-and-go snacking.
- Let bark sit at room temperature for 2-3 minutes before eating for the best texture.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
