Blueberry Frozen Yogurt Bark
Gluten free frozen yogurt bark with fresh blueberries and a dark chocolate drizzle. Three ingredients, ten minutes of prep, two hours in the freezer. Breaks into pieces and lives in your freezer for up to a month.
Equipment
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Offset spatula or spoon
- Microwave-safe bowl
Ingredients
- 2 cups full-fat Greek yogurt
- 1 cup fresh blueberries patted dry
- 2 oz dark chocolate 70% cacao or higher, roughly chopped
Instructions
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Spread Greek yogurt evenly to about a quarter inch thick using an offset spatula or the back of a spoon.
- Press fresh blueberries into the surface of the yogurt evenly across the sheet.
- Melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until fully smooth.
- Drizzle melted chocolate over the yogurt and blueberries.
- Freeze for a minimum of two hours until completely solid.
- Remove and break into pieces immediately. Serve frozen.
Notes
Spread yogurt to exactly a quarter inch thick for the cleanest break.
Freeze the full two hours — partially frozen bark tears rather than snaps.
Pat blueberries dry before pressing in to prevent icy spots.
Store in the freezer up to one month with parchment between layers.
Freeze the full two hours — partially frozen bark tears rather than snaps.
Pat blueberries dry before pressing in to prevent icy spots.
Store in the freezer up to one month with parchment between layers.
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