Frozen Chocolate Berry Bark
This icy treat checks all the boxes: minimal ingredients, totally scrumptious, packed with protein, bedazzled with antioxidants, and oh ya, covered in chocolate.
With Greek yogurt as your canvas and a spoon or toothpick as your brush, create delicious abstract art with your chocolate “paint”— swirl, zigzag, dot, or streak, all roads lead to a mouthwatering masterpiece. You can use any fruit you fancy to decorate your sheet, and after a few hours in the freezer, you have yourself a work of art fit for a gallery… full of hungry people. 😉
Try these Chocolate Peanut Butter Crunch Cups!
Frozen Chocolate Berry Bark
This icy treat checks all the boxes: minimal ingredients, totally scrumptious, packed with protein, bedazzled with antioxidants, and oh ya, covered in chocolate.
Ingredients
- 32- ounce container of vanilla Greek yogurt, 2%
- ½ to ¾ cup semi-sweet chocolate chips, melted
- ½ cup sliced strawberries
- ½ cup blueberries
- Optional chocolate chips for sprinkling on top
Instructions
- Line a baking sheet with parchment paper. Pour all the yogurt on top and smooth evenly with a spatula. Drizzle the melty chocolate in sections over the top. Using a toothpick or the side edge of a spoon, drag the chocolate throughout the yogurt to create zigzag designs.
- Top with sliced strawberries and blueberries, and add some optional scattered chips. Place in freezer for at least three hours to firm. Break apart into pieces and enjoy!
- Store the leftovers in a freezer bag for up to two months.
Notes
The yogurt
• Be sure to scrape all the yogurt from the 32-ounce container to spread on your baking sheet – you’ll need it for a nice thick layer. • I like to use 2% reduced-fat, vanilla-flavored Greek yogurt. While a nonfat (0%) Greek yogurt will also work, I find the nonfat varieties become a bit icier and less creamy. • I prefer to buy brands without added sugar, like Oikos PRO vanilla, which is sweetened with Stevia. However, you can also buy plain 2% Greek yogurt and sweeten it up yourself by adding a sugar substitute of choice, or 1/3 cup honey or maple syrup. • If you prefer the sour taste of plain Greek yogurt, there’s no need to buy a flavored brand—stick with the plain. The fruit
• You can use any preferred fruit, just make sure the pieces are small like my sliced strawberries and blueberries. It’s harder to break apart (and eat) the frozen bark with oversized fruit. The chocolate
• I use semi-sweet chocolate chips or 70% dark chocolate chips and melt them in the microwave. Place chips in a small microwave-safe bowl and microwave in 30-second intervals, stopping and stirring, until the chocolate is velvety smooth. It’s important to do this slowly so you don’t overcook and burn the chocolate. Freezing and storage
• Place in the freezer for at least 3 hours to set. Remove the baking sheet, break it up into pieces, and transfer to a freezer bag to store (this is a more efficient way to store since the baking sheet takes up so much space). Serve and enjoy straight from the freezer—and right before eating it—as the yogurt starts to melt pretty fast! Baking sheet
• Here, I use a standard half-sheet (18-by-13 inches) but if you only have a quarter-sheet (13-by-9 inches), simply half the recipe.
• Be sure to scrape all the yogurt from the 32-ounce container to spread on your baking sheet – you’ll need it for a nice thick layer. • I like to use 2% reduced-fat, vanilla-flavored Greek yogurt. While a nonfat (0%) Greek yogurt will also work, I find the nonfat varieties become a bit icier and less creamy. • I prefer to buy brands without added sugar, like Oikos PRO vanilla, which is sweetened with Stevia. However, you can also buy plain 2% Greek yogurt and sweeten it up yourself by adding a sugar substitute of choice, or 1/3 cup honey or maple syrup. • If you prefer the sour taste of plain Greek yogurt, there’s no need to buy a flavored brand—stick with the plain. The fruit
• You can use any preferred fruit, just make sure the pieces are small like my sliced strawberries and blueberries. It’s harder to break apart (and eat) the frozen bark with oversized fruit. The chocolate
• I use semi-sweet chocolate chips or 70% dark chocolate chips and melt them in the microwave. Place chips in a small microwave-safe bowl and microwave in 30-second intervals, stopping and stirring, until the chocolate is velvety smooth. It’s important to do this slowly so you don’t overcook and burn the chocolate. Freezing and storage
• Place in the freezer for at least 3 hours to set. Remove the baking sheet, break it up into pieces, and transfer to a freezer bag to store (this is a more efficient way to store since the baking sheet takes up so much space). Serve and enjoy straight from the freezer—and right before eating it—as the yogurt starts to melt pretty fast! Baking sheet
• Here, I use a standard half-sheet (18-by-13 inches) but if you only have a quarter-sheet (13-by-9 inches), simply half the recipe.
Nutrition Information per serving
Calories: 70Carbohydrates: 7gProtein: 7gTotal Fat: 2.5g— Unsaturated Fat: 1.5g— Saturated Fat: 1gCholesterol: 5mgSodium: 15mgFiber: 0gTotal Sugar: 7g— Natural Sugar: 4g— Added Sugar: 3g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
