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No. 0454 American Free recipe

Frozen Yogurt Bark with Blackberries and Raspberries

Creamy vanilla yogurt spreads into a thick slab, gets studded with raspberries and blackberries, and freezes into a snappy bark. Break it into shards for a cold, tangy, just-sweet-enough treat that tastes like a berry smoothie you can hold. Keep a batch in the freezer for summer cravings.

4.8 from 346 cooks

Slab of frozen white yogurt studded with raspberries and blackberries on a gold-rimmed plate
Photo: Meryemce on Pexels
Prep
10 min
Cook
No cook
Total
10 min
Serves
6
Level
Easy
Jump to method

Method 6 steps

  1. Line a small baking sheet or 8x10-inch dish with parchment paper.

  2. Whisk the yogurt, honey, vanilla and lemon zest until silky and evenly sweetened.

  3. Spread the yogurt into a rectangle about 1/2 inch thick, smoothing the edges with an offset spatula.

  4. Press the raspberries and blackberries into the surface, leaving the tops peeking out.

  5. Freeze for at least 3 hours until completely firm.

  6. Let the slab stand for 5 minutes, then cut into squares or break into shards and serve right away on chilled plates.

Tap a step to mark it done.

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