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Frozen Yogurt Bark - Two Ways

Frozen Yogurt Bark is a perfect easy-to-make snack for after school, warm summer days or just because. Not only does it taste delicious, it’s also fun to make.

It is a great kid-friendly recipe with only a few ingredients and no fancy cooking techniques needed. This yogurt bark works well with regular cow’s milk yogurt, or a dairy-free almond or coconut-based yogurt.

Toppings are completely customizable. Feel free to try different fruits, nuts, seeds and yogurt flavors.

Prepping the fruit and nuts is as easy as using a sharp Paring Knife, like the 2-3/4" Paring Knife or Santoku-Style 3" Paring Knife.

For spreading the yogurt onto the parchment paper, Cutco’s Spatula Spreader, with its wide, flexible blade, allows you to spread a smooth, even layer.

To chop the pistachios use a 7-5/8" Petite Chef knife. Rock the knife over the nuts to chop them to the desired size. You can also use the chef knife to break apart the yogurt after it’s frozen.

Nutrition: 178kcal, 5.3g total fat, 3mg cholesterol, 97mg sodium, 38.7g carbohydrate, 3.5g fiber, 9.1g protein

Frozen Blueberry Pistachio Yogurt Bark
&
Frozen Coconut Berry Yogurt Bark

4 Servings Each
Print Recipe

Ingredients

Frozen Blueberry Pistachio Yogurt Bark

  • 2 5.3-ounce containers plain Greek yogurt
  • 1/4 cup raw honey
  • 1 teaspoon vanilla
  • 1/4 cup blueberries, cut in half
  • 1/2 cup pistachios, chopped
  • 1/4 cup low sugar granola

Frozen Coconut Berry Yogurt Bark

  • 2 5.3-ounce containers chocolate coconut yogurt
  • 1/4 cup toasted coconut chips
  • 1/4 cup fresh strawberries, sliced
  • 1/4 cup chocolate chips

Directions

Frozen Blueberry Pistachio Yogurt Bark

  1. Line baking sheet with parchment paper. Mix yogurt, honey and vanilla in small bowl. Spread yogurt onto parchment paper, about 1/4 inch thick
  2. Sprinkle with blueberries, nuts and granola.
  3. Freeze 1-2 hours, at least, 4 hours is best. Break yogurt with a knife for a clean break. Store in freezer.

Frozen Coconut Berry Yogurt Bark

  1. Line baking sheet with parchment paper. Spread yogurt onto parchment paper, about 1/4 inch thick.
  2. Sprinkle with coconut chips, strawberries and chocolate chips, and freeze.
  3. Freeze 1-2 hours, at least, 4 hours is best. Break yogurt with a knife for a clean break. Store in freezer.

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