Frozen Greek Yogurt Cookie Bark

Sprinkle strawberries and gluten-free cookies with Greek yogurt for a healthy, light dessert. This Frozen Greek Yogurt Bark is a high protein dessert option for the entire family. Only 4 ingredients, Refined Sugar Free, Gluten-Free, and easily Vegan!

Okay, a little fun fact here, I am really not big into desserts! I never crave sweets, and I don’t like that many sweet foods. I’m the type of person to eat pizza for dessert instead of ice cream! When I do want something sweet (the one time a year!) I want something on the lighter side.

I am a big fan of Greek yogurt! For this easy, healthier dessert I made a frozen Greek yogurt bark. For extra delight, I sprinkled fresh strawberries and cookies on top. It’s a delicious and light dessert that is enjoyable as a breakfast or mid-afternoon snack.

HOW TO MAKE YOGURT BARK

STEP ONE: Mix yogurt and maple syrup in a bowl.

STEP TWO: Pour yogurt-syrup mixture onto a wax-paper lined sheet tray.

STEP THREE: Top with crumbled cookies and fresh strawberries.

STEP FOUR: Freeze for at least 4-hours.

STEP FIVE: Cut into squares and enjoy!

INGREDIENTS FOR FROZEN YOGURT BARK

• GREEK YOGURT. Use your favorite Greek yogurt for this frozen yogurt bark. I prefer Vanilla-flavored Greek yogurt, but you can use whatever flavor you love the most! Greek yogurt has the highest protein. If you use a vegan cashew- or coconut-based yogurt there will be less protein.
• MAPLE SYRUP. A little sweetener goes a long way. I love maple syrup but you can always swap for honey or agave. Skip this ingredient for an even lower sugar option.
• GLUTEN FREE COOKIES. Crumbly, soft cookies are best, but choose your favorite! I used oatmeal chocolate chip cookies that I had leftover from a baking day. Feel free to use more than one type of cookie.
• STRAWBERRIES. I love adding a little fruit to any dessert I make. Swap for your favorite berry if you can’t find strawberries or have a different fruit preference. Great options: bananas, kiwis, pineapples, mangoes, etc.

TIPS FOR FROZEN YOGURT BARK WITH COOKIES

• Line the baking sheet with wax paper. Make sure the wax paper goes above the sides of the sheet tray for the easiest cutting.
• Cut the yogurt bark with a sharp knife. I had to let my frozen yogurt bark sit for a few minutes on the counter before I could cut it.
• Sprinkle the ingredients evenly into the pre-frozen yogurt.
• TIP: if your freezer always gives freezer burn, place a piece of wax paper on top of the bark while freezing. Once your yogurt bark freezes, take out immediately to cut and serve. When storing, follow tips as below.

HOW TO SERVE AND STORE FROZEN GREEK YOGURT BARK

I cut my frozen yogurt bark into small bite-sized pieces. Serve frozen onto a platter and eat immediately. It is better to serve fewer pieces of yogurt bark to ensure they do not melt. This is a finger-food: eat this dessert best with your hands!

To store leftover frozen yogurt bark, place frozen pieces in a ziplock bag and keep in the freezer. For less freezer burn, wrap the interior of the ziplock bag in wax paper on both sides.

DIET SUBSTITUTIONS FOR FROZEN YOGURT BARK WITH GLUTEN FREE COOKIES

• VEGAN. Replace with vegan yogurt and make sure to use vegan cookies.
• GLUTEN. Not gluten-free? Use your favorite cookies!
• INDULGENT. Drizzle chocolate sauce, caramel sauce, add chocolate chips, pretzels. Use any other ice cream type topping!
• BREAKFAST. Looking for a fun breakfast option? Remove the cookies and replace with granola or nuts and seeds.

Frozen Greek Yogurt Cookie Bark

This Frozen Greek Yogurt Bark is a healthy, high protein dessert option for the family. Only 4 ingredients, Refined Sugar Free, Gluten-Free, and easily Vegan!

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Recipe by Elise Shivamber

0 from 0 votes

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Calories per piece

60

kcal

Freezing time

1

hour 

Ingredients

• 24 OZ Vanilla Greek Yogurt

• 1 TBSP Maple Syrup

• 15 Strawberries (quartered)

• 3 Large Cookies

Directions

• Mix maple syrup and yogurt together in a bowl.
• Line a baking tray with wax paper. Pour yogurt-syrup mixture onto lined baking tray and smooth out with a spoon.
• Crumble cookies evenly on top of the yogurt. Sprinkle quartered strawberries evenly in between cookies.
• Place baking tray directly flat in freezer for at least 4-hours.
• When ready to serve, use a sharp knife and cut into four rows and four columns.

Tips & Tricks

• GREEK YOGURT. Use your favorite Greek yogurt for this frozen yogurt bark. I prefer Vanilla-flavored Greek yogurt, but you can use whatever flavor you love the most! Greek yogurt has the highest protein. If you use a vegan cashew- or coconut-based yogurt there will be less protein.
• MAPLE SYRUP. A little sweetener goes a long way. I love maple syrup but you can always swap for honey or agave. Skip this ingredient for an even lower sugar option.
• GLUTEN FREE COOKIES. Crumbly, soft cookies are best, but choose your favorite! I used oatmeal chocolate chip cookies that I had leftover from a baking day. Feel free to use more than one type of cookie.
• STRAWBERRIES. I love adding a little fruit to any dessert I make. Swap for your favorite berry if you can’t find strawberries or have a different fruit preference. Great options: bananas, kiwis, pineapples, mangoes, etc.

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