Ingredients
Scale
- 3 cups (about 700g) Plain Greek Yogurt: Full-fat or low-fat works, but full-fat yields a creamier, less icy result. Greek yogurt is preferred for its thick consistency and high protein content.
- 1 ½ cups (about 200g) Fresh Blueberries: These provide natural sweetness, a burst of fruity flavor, and a beautiful color. Frozen blueberries can also be used.
- ¼ cup (60ml) Honey or Maple Syrup: Adjust to your preferred level of sweetness. This adds a touch of natural sweetness to complement the tartness of the yogurt and berries.
- 1 teaspoon Vanilla Extract: Enhances the overall flavor profile, adding a warm, aromatic note.
- Optional: 1 tablespoon Lemon Zest: Adds a bright, fresh citrusy note that beautifully complements the blueberries.
- Optional Toppings: A sprinkle of chopped nuts (almonds, pistachios), seeds (chia, hemp, flax), shredded coconut, or mini chocolate chips for added texture and flavor.
Instructions
- Prepare the Blueberry Swirl: In a small saucepan, combine 1 cup of the fresh blueberries with 1 tablespoon of the honey or maple syrup (if using a sweetener that can be heated, like honey, or add sweetener after mashing if using maple syrup that you prefer not to heat). Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the blueberries begin to burst and release their juices, creating a compote-like consistency. Gently mash some of the blueberries with the back of a spoon to create a more textured swirl. Remove from heat and let it cool completely. If using frozen blueberries, they may release more liquid; you can cook it a bit longer to reduce if desired.
- Mix the Yogurt Base: In a medium-sized mixing bowl, combine the Greek yogurt, the remaining honey or maple syrup, vanilla extract, and lemon zest (if using). Stir well until everything is thoroughly combined and the mixture is smooth.
- Prepare the Baking Sheet: Line a large baking sheet (approximately 9×13 inches or similar) with parchment paper, ensuring the paper extends slightly up the sides for easy removal later. This prevents the bark from sticking and makes cleanup a breeze.
- Spread the Yogurt: Pour the yogurt mixture onto the prepared baking sheet. Using a spatula, spread it evenly to about ¼ to ½ inch thickness. The thinner it is, the quicker it will freeze and the easier it will be to break, but it will also melt faster.
- Add the Blueberries: Dollop the cooled blueberry compote mixture randomly over the yogurt base. Then, scatter the remaining ½ cup of fresh (or frozen) whole blueberries over the top.
- Create the Swirls: Using a toothpick, skewer, or the tip of a knife, gently swirl the blueberry compote into the yogurt to create a beautiful marbled effect. Don’t overmix, or you’ll lose the distinct swirls.
- Add Optional Toppings: If using, sprinkle your desired toppings (nuts, seeds, coconut, chocolate chips) evenly over the surface.
- Freeze: Carefully transfer the baking sheet to the freezer. Let the bark freeze solid, which typically takes at least 3-4 hours, or preferably overnight for the best texture.
- Break and Serve: Once completely frozen, remove the baking sheet from the freezer. Lift the parchment paper to remove the bark. Break the frozen yogurt bark into irregular pieces by hand or use a large knife to cut it into squares or triangles.
- Store: Serve immediately or store the pieces in an airtight, freezer-safe container or bag in the freezer for up to 1-2 months. Place parchment paper between layers if stacking to prevent sticking.
Nutrition
- Serving Size: one normal portion
- Calories: 150