top of page

Frozen Yogurt Bark

10 Minutes

10 servings, Egg &Gluten Free

Frozen Yogurt Bark


8 oz bittersweet chocolate (70% cocoa),chopped

¼ cup dried cranberries

¼ cup shelled pistachios

1 tub (700 g) Greek vanilla yogurt

1 cup fresh raspberries, strawberries or blueberries

3 tbsp shelled salted pumpkin or sunflower seeds


  1.  Place chocolate in a heatproof bowl and microwave for about 1 minute or until melted. Then stir in cranberries and pistachios; set aside.

  2.  Line a baking sheet with parchment or a silicone liner. Spread yogurt evenly over top in a14 x 11-inch rectangle. Sprinkle with berries and pumpkin/sunflower seeds. Dollop the chocolate all around yogurt. Using a small knife, swirl chocolate into yogurt.

  3.  Freeze for at least 4 hours or until hardened. Break apart into pieces and store in an airtight container in the freezer for up to 2 weeks. Serve immediately once removed from freezer.

bottom of page