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Kids Frozen Yogurt Bark Recipe
Ash Tyrrell

Kids Frozen Yogurt Bark Recipe

I made this kid's frozen yogurt bark on a hot afternoon, and my little helpers loved it right away. It took me about ten minutes to put together, and the freezer did the rest of the work. I love that it looks like candy, but it is really just yogurt, fruit, and crunchy granola.
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Total Time 3 hours 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups whole milk vanilla yogurt: Full-fat yogurt freezes creamier and turns icy less often.
  • ½ cup diced strawberries: Dice them small so the bark cuts cleanly and lies flat.
  • ¼ cup blueberries: Whole berries add bright color and little bursts of juice.
  • ¼ cup granola: It adds crunch so add it right before freezing for the best texture

Method
 

  1. Start with a rimmed quarter sheet pan. Press a sheet of parchment or wax paper flat across the bottom. I never skip this step because yogurt freezes onto bare metal and is very hard to remove.
  2. Rinse the strawberries and blueberries, then pat them very dry. Dice the strawberries into pieces about the size of a blueberry. Smaller pieces keep the bark flat and make slicing much easier later.
  3. Pour the vanilla yogurt onto the lined pan. Use a spatula to spread it into an even layer that fills the pan. I try to keep the thickness the same everywhere so the bark freezes at the same speed.
  4. Scatter the diced strawberries and blueberries over the yogurt. Sprinkle the granola on top next. Press everything down very gently so the toppings stay in place after freezing.
  5. Carefully set the pan on a flat spot in your freezer. Let it freeze for about three hours, until the yogurt is completely firm. I often make it the night before, so it is ready when the kids are.
  6. Lift the frozen sheet out using the paper. Cut it into 12 to 15 pieces with a sharp knife, or just snap it by hand. Serve it cold, and put any leftovers straight back in the freezer.

Notes

  • I always choose full-fat yogurt because low-fat versions freeze icier and harder for me.
  • I keep the yogurt layer even, since thin spots turn rock hard and break into tiny crumbs.
  • I dice big fruit small so every piece cuts cleanly and nothing sticks out.
  • I pat the berries dry first, because extra water makes the bark icy.
  • I make it the night before, which gives it plenty of time to set fully.
  • I try using different yogurt flavors, and strawberry or peach yogurt gives it a fun twist.