This healthy treat is simple to make, eye-catching, refreshing and tasty. Thinly spread Greek yogurt acts like a canvas for colorful toppings, offering plenty of room for creativity to swap in other fruits, add a crunch of nuts or granola, and/or some chocolate chips. Be sure to make room for the baking sheet in your freezer before you start, so you don’t need to scramble. And once the slab is frozen, keep in mind that it melts fast, so break it up and get the bark back into the freezer quickly. When you are ready for some, take out only as much as you plan to eat immediately. Keep the rest in the freezer, so you can grab a piece whenever you want a cool, creamy snack.
Total time: 15 mins, plus at least 3 hours freezing time
Make Ahead: The bark needs to be frozen at least 3 hours before serving.
Storage Notes: Freeze in a freezer-safe bag with excess air squeezed out for up to 2 months.
Servings: 6 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6 servings
Ingredients
- 1 1/2 cups full-fat or low-fat plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 small, ripe peach, pitted, quartered and thinly sliced
- 1 cup (3 3/4 ounces) sweet cherries, pitted and quartered
Directions
Line a large rimmed baking pan or sheet pan that is at least 9-by-11 inches with parchment paper.
In a medium bowl, stir together the yogurt, honey and vanilla until combined. Transfer the yogurt to the prepared pan and spread it out evenly to about 1/4-inch thickness. Arrange the peach slices and cherries on top. Place in the freezer until completely frozen, at least 3 hours.
Working quickly so the yogurt doesn’t melt, use your hands to break up the slab into about 12 pieces of bark. Enjoy immediately, or quickly transfer the bark to a freezer bag until needed.
Recipe Source
From cookbook author and registered dietitian nutritionist Ellie Krieger.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
