Key Lime Pie Bark
This Key lime pie bark is sublime. Studded with lime zest and crushed graham crackers, this frozen treat is making its way into the limelight (sorry, couldn’t resist, lol).
The star of the bark: 2% Greek yogurt — it freezes better than non-fat and offers protein and creaminess for a perfectly chilled and smooth treat. Also, if you can’t find key lime juice, regular lime juice works perfectly fine, too.
This recipe is a pie-fect blend of sweet and tart… it’s sure to have you singing “lime yours” for days (shoutout to Jason Mraz).
Try these Key Lime Pie Pops!
Key Lime Pie Bark
This Key lime pie bark is sublime. Studded with lime zest and crushed graham crackers, this frozen treat is making its way into the limelight!
Ingredients
- 32 ounces 2% vanilla Greek yogurt
- 4 tablespoons key lime juice, or regular lime juice
- 1 tablespoon lime zest
- 4 to 5 graham cracker sheets
Instructions
- Line a (~18 x 13) baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the yogurt lime juice, and zest until smooth.
- Pour mixture onto the lined baking sheet. Using a spatula or the back of a spoon, smooth the mixture so it’s evenly distributed on the sheet. Sprinkle the graham cracker over the top and gently pat with fingers to set toppings. Add some extra lime zest if desired.
- Place in the freezer for at least 4 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). Enjoy each piece straight from the freezer, as the yogurt starts to melt pretty fast.
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 icier and less creamy. • I prefer to buy brands without added sugar, like vanilla-flavored Oikos Triple Zero and Too Good, which are each 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 ⅓ 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. 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). Enjoy each piece straight from the freezer—as the yogurt starts to melt pretty fast! If you’re feeding a crowd, place the pieces on a platter at the very last minute and serve when everyone is ready to dig in. Baking sheet prep
• 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 line your baking sheet with parchment paper so the yogurt doesn’t stick, and you can easily remove the frozen bark.
• 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 icier and less creamy. • I prefer to buy brands without added sugar, like vanilla-flavored Oikos Triple Zero and Too Good, which are each 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 ⅓ 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. 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). Enjoy each piece straight from the freezer—as the yogurt starts to melt pretty fast! If you’re feeding a crowd, place the pieces on a platter at the very last minute and serve when everyone is ready to dig in. Baking sheet prep
• 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 line your baking sheet with parchment paper so the yogurt doesn’t stick, and you can easily remove the frozen bark.
Nutrition Information per serving
Calories: 60Carbohydrates: 6gProtein: 7gTotal Fat: 1g— Unsaturated Fat: 1g— Saturated Fat: 0gCholesterol: 5mgSodium: 30mgFiber: 0gTotal Sugar: 2g— Natural Sugar: 1g— Added Sugar: 1g
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!
Yummy!
Hi Liz. So glad you love it! And don’t forget to check out Joy’s other frozen bark recipes, including:
Frozen Yogurt Popcorn Bark, Frozen Chocolate Berry Bark, and this tasty twist: Frozen Yogurt Chocolate Chip Cookie.
—Team Joy