Go Back
–+ servings
Almond Vanilla Yogurt Bark

Indulgent Almond Vanilla Yogurt Bark that's Easy to Make

Enjoy this refreshing Almond Vanilla Yogurt Bark, a no-bake dessert that's customizable and guilt-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freeze Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 pieces
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Yogurt Layer
  • 2 cups Greek Yogurt Use full-fat or a thick non-dairy variant for vegan
  • 1 teaspoon Vanilla Extract Choose pure for the best flavor
  • 2 tablespoons Honey or Maple Syrup Agave is a great vegan substitute
Toppings
  • ½ cup Toasted Almonds Coarsely chopped or substitute with pumpkin seeds for nut-free option
  • as needed Chia Seeds Optional, can be omitted or replaced with flax seeds
  • as needed Dried Cranberries or Fresh Berries Optional for color and tartness

Equipment

  • medium bowl
  • spatula
  • Baking sheet
  • Parchment paper
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 2 cups of Greek yogurt, 1 teaspoon of vanilla extract, and 2 tablespoons of honey or maple syrup. Stir until smooth and creamy.
  2. Line a baking sheet with parchment paper and spread the yogurt mixture evenly, about ¼ inch thick.
  3. Sprinkle ½ cup of toasted almonds and any additional toppings over the yogurt layer, pressing gently to adhere.
  4. Place the baking sheet in the freezer and freeze for at least 2 hours, or until firm.
  5. Remove from the freezer, lift the bark out using the parchment overhang, and break into bite-sized pieces.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For an extra indulgent touch, drizzle melted dark chocolate on top before freezing. Keep any leftovers in an airtight container in the freezer for freshness.

Tried this recipe?

Let us know how it was!