Gluten-Free Strawberry Yogurt Bark
By the Gluten Free Recipes team ·
This refreshing gluten-free strawberry yogurt bark offers a delightful balance of creamy tang and sweet fruitiness, with a satisfyingly crisp texture. It's a perfect cool treat for any time of day.
At a glance: This easy snacks recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 5 ingredients — including plain greek yogurt, fresh strawberries, honey or maple syrup — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Strawberry Yogurt Bark: When preparing this snacks recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Strawberry Yogurt Bark: This recipe is naturally gluten-free, relying on simple, whole-food ingredients. Ensure any optional additions like granola are certified gluten-free.
Ingredients
- 2 cups plain Greek yogurt
- 1 cup fresh strawberries, hulled and sliced
- 2 tbsp honey or maple syrup
- 0.5 tsp vanilla extract
- Optional: 1/4 cup gluten-free granola or chopped nuts Optional toppings
Instructions
- 1
Line a baking sheet with parchment paper and set aside. In a medium bowl, combine the plain Greek yogurt, honey or maple syrup, and vanilla extract. Stir these ingredients together until they are smooth and well incorporated, about 1-2 minutes.
- 2
Gently fold in most of the sliced strawberries into the yogurt mixture, reserving a few for garnish. Be careful not to overmix, as you want to maintain some of the yogurt's thickness.
- 3
Spread the yogurt and strawberry mixture evenly onto the prepared baking sheet, aiming for a thickness of about 1/2 inch. Use a spatula to create a smooth surface, which will make breaking the bark easier later.
- 4
Scatter the remaining sliced strawberries and any optional toppings, such as gluten-free granola or chopped nuts, over the top of the yogurt layer. Press them gently into the yogurt so they adhere well.
- 5
Place the baking sheet in the freezer and freeze for at least 4-6 hours, or until the bark is completely solid and firm to the touch. Once frozen, break the bark into irregular pieces and serve immediately, or store in an airtight container in the freezer for up to 2 weeks.
Nutrition (per serving)
Tips & Notes
- Full-fat yogurt produces a richer result; reduced-fat works fine in most recipes.
- Honey is sweeter than sugar — if substituting, use 3/4 cup honey per 1 cup sugar and reduce liquid by 1/4 cup.
- Refrigerate maple syrup after opening and use within a year.
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