Makes 10-15 pieces

This bark is a take on traditional choco- late bark and it works perfectly as  a fun-size frozen treat. The yogurt base is simple— plain whole milk yogurt sweet- ened with a bit of honey and a dash of vanilla extract — and from there this recipe is open for experimentation. You can simply throw in a couple cups of ber- ries or chopped peaches, or you can get

fancy, combining fruits, even adding nuts, chocolate chips, or seeds for crunch. Just be sure the mixture is spreadable  — that’s the key!

June 16, 2017


In a large bowl, whisk together the yogurt, honey, vanilla and salt.

If the fruit you’re using is large and has pits or stems (such as straw- berries, cherries, or peaches), prepare the fruit by pitting/hulling/ peeling and roughly chopping it. Raspberries and blueberries can be used whole. Gently stir the fruit into the yogurt mixture until just combined.

Pour the yogurt onto a baking sheet lined with parchment paper, us- ing a spatula to spread it out smoothly and evenly. Give the fruit a bit of a press with the spatula to even out the surface. Freeze the baking sheet overnight and when ready to serve, cut or break the sheet of yogurt into pieces. Store the yogurt bark in a lidded freezer safe glass container with the layers of bark separated by parchment paper in the freezer for up to 2 weeks.

Excerpt, recipes and photos from “Icy Creamy Healthy Sweet”  by Christine Chitnis © 2016. Reprinted  by arrangement with Roost Books, an imprint  of Shambhala Publications, Inc. Boulder, CO.


  • 2 cups plain whole milk yogurt
  • 1/3 cup honey
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 cups fruit of your choice (such as blueberries, strawberries, cherries, raspberries, chopped peaches)
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