Gluten-Free Strawberry Yogurt Bark

Ingredients

Shop links on this page are for honey or maple syrup, vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 cups plain Greek yogurt
• 1 cup fresh strawberries, hulled and sliced
• 2 tbsp honey or maple syrup Shop
• 0.5 tsp vanilla extract Shop
• Optional: 1/4 cup gluten-free granola or chopped nuts Optional toppings

Instructions

1. 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. 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. 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. 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. 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

• Use full-fat Greek yogurt. It freezes creamier and less icy.
• Pat the sliced strawberries dry so they don't form ice crystals.
• The yogurt bark melts quickly. Serve it straight from the freezer.

Common questions