Frozen Chocolate Cherry Yogurt Bark
Creamy Greek yogurt, sweet cherries, and a chocolatey drizzle freeze into a refreshing bark that you’ll want to snack on all the time!
Ingredients
- 1 (32-ounce) container vanilla Greek yogurt, preferably 2%
- ½ to ¾ cup semi-sweet or dark chocolate chips, melted
- 1½ cups pitted cherries, fresh or frozen
- Optional: extra chocolate chips for sprinkling on top
Instructions
- Prepare the pan. Line a half-sheet baking pan (approximately 16 to 18 x 11 to 13 inches) or another rimmed baking sheet with parchment paper.
- Spread the yogurt. Pour the entire container of yogurt onto the prepared baking sheet. Using a spatula, spread it into an even layer, about ¼ to ½ inch thick.
- Melt the chocolate. Place the chocolate chips in a microwave-safe bowl. (A quick mist of cooking spray inside the bowl makes cleanup easier later.) Microwave in 30-second intervals, stirring between each round, until smooth and melted.
- Create the swirls. Drizzle the melted chocolate over the yogurt in sections. Use a toothpick, skewer, or the edge of a spoon to gently drag the chocolate through the yogurt, creating beautiful swirls and zigzags. Don’t overmix—you want distinct ribbons of chocolate throughout.
- Add the cherries. Scatter the cherries evenly over the top, gently pressing them into the yogurt so they stay put as the bark freezes. If desired, sprinkle extra chocolate chips over everything.
- Freeze. Transfer the baking sheet to the freezer and freeze until completely firm, at least 3 to 4 hours.
- Break and enjoy. Once frozen solid, lift the bark from the pan and break it into approximately 18 pieces. Transfer the pieces to a freezer-safe bag or airtight container to save space.
- Keep frozen until ready to enjoy. The bark softens fairly quickly at room temperature, so it’s best straight from the freezer.
Notes
The Yogurt
• Be sure to use the entire 32-ounce container for a nice thick, creamy bark.
• I prefer 2% vanilla Greek yogurt because it freezes creamier than nonfat varieties.
• Oikos PRO Vanilla is one of my favorite options because it’s high in protein, 2% fat, and sweetened without added sugar.
• If using plain Greek yogurt, you can stir in your preferred sweetener—about ⅓ cup honey or maple syrup works beautifully.
• And if you enjoy the tangy flavor of plain yogurt, there’s no need to sweeten it at all. The Cherries
• Fresh or frozen cherries both work beautifully.
• If using frozen cherries, there’s no need to thaw them—just separate any clumps so they’re evenly distributed.
• I usually leave the cherries whole for big, juicy bites, but you can chop them if you prefer smaller pieces throughout. The Chocolate
• I typically use semi-sweet chocolate chips or 70% dark chocolate chips.
• Melt slowly and stir often to prevent scorching.
• For extra chocolate, sprinkle additional chocolate chips over the top before freezing. Fruit Variations
This recipe is endlessly adaptable. Try:
• Blueberries
• Sliced strawberries
• Raspberries
• Blackberries
• Diced mango
• Banana slices
• Or a combination of your favorite fruits Easy Variations
• Almond-Cherry Bark: Sprinkle sliced almonds on top before freezing.
• Chocolate-Covered Strawberry Bark: Swap the cherries for sliced strawberries.
• Peanut Butter Swirl Bark: Drizzle peanut butter alongside the melted chocolate.
• Double Dark Chocolate Bark: Use dark chocolate and add a sprinkle of cacao nibs for extra crunch. Freezing & Storage
• Freeze for at least 3 to 4 hours, or until completely firm.
• Once frozen, break into pieces and transfer to a freezer-safe bag or container.
• Store in the freezer for up to 2 months.
• Enjoy directly from the freezer for the best texture. If its sitting out, it’ll melt fast! Pan Size
• This recipe is designed for a half-sheet pan (approximately 16 to 18 x 11 to 13 inches).
• If using a smaller baking sheet, simply halve the recipe. Gluten-Free Tip
The recipe is naturally gluten-free. Just verify that your yogurt and chocolate chips are certified gluten-free if needed. Vegan Tip
Use your favorite dairy-free vanilla yogurt and dairy-free chocolate chips for a completely plant-based version.
• Be sure to use the entire 32-ounce container for a nice thick, creamy bark.
• I prefer 2% vanilla Greek yogurt because it freezes creamier than nonfat varieties.
• Oikos PRO Vanilla is one of my favorite options because it’s high in protein, 2% fat, and sweetened without added sugar.
• If using plain Greek yogurt, you can stir in your preferred sweetener—about ⅓ cup honey or maple syrup works beautifully.
• And if you enjoy the tangy flavor of plain yogurt, there’s no need to sweeten it at all. The Cherries
• Fresh or frozen cherries both work beautifully.
• If using frozen cherries, there’s no need to thaw them—just separate any clumps so they’re evenly distributed.
• I usually leave the cherries whole for big, juicy bites, but you can chop them if you prefer smaller pieces throughout. The Chocolate
• I typically use semi-sweet chocolate chips or 70% dark chocolate chips.
• Melt slowly and stir often to prevent scorching.
• For extra chocolate, sprinkle additional chocolate chips over the top before freezing. Fruit Variations
This recipe is endlessly adaptable. Try:
• Blueberries
• Sliced strawberries
• Raspberries
• Blackberries
• Diced mango
• Banana slices
• Or a combination of your favorite fruits Easy Variations
• Almond-Cherry Bark: Sprinkle sliced almonds on top before freezing.
• Chocolate-Covered Strawberry Bark: Swap the cherries for sliced strawberries.
• Peanut Butter Swirl Bark: Drizzle peanut butter alongside the melted chocolate.
• Double Dark Chocolate Bark: Use dark chocolate and add a sprinkle of cacao nibs for extra crunch. Freezing & Storage
• Freeze for at least 3 to 4 hours, or until completely firm.
• Once frozen, break into pieces and transfer to a freezer-safe bag or container.
• Store in the freezer for up to 2 months.
• Enjoy directly from the freezer for the best texture. If its sitting out, it’ll melt fast! Pan Size
• This recipe is designed for a half-sheet pan (approximately 16 to 18 x 11 to 13 inches).
• If using a smaller baking sheet, simply halve the recipe. Gluten-Free Tip
The recipe is naturally gluten-free. Just verify that your yogurt and chocolate chips are certified gluten-free if needed. Vegan Tip
Use your favorite dairy-free vanilla yogurt and dairy-free chocolate chips for a completely plant-based version.
Nutrition Information per serving
Serving Size: 1 pieceCalories: 60Carbohydrates: 8gProtein: 5gTotal Fat: 1.5g— Unsaturated Fat: 1g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 20mgFiber: 1gTotal Sugar: 6g— Natural Sugar: 3g— 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.