Yogurt Bark

Both refreshing and crispy, these yogurt barks are perfect for the summer. In addition, they are easy to make and allow us to serve yogurt in a new way!

  • Prep: 10 min
  • Freezing: 2 h
Yields 6 servings
yogurt bark


  • 3/4 cup (175 mL) frozen mango cubes thawed
  • 3 Tablespoon (45 mL) water
  • 1 1/2 cups (375 mL) vanilla Greek yogurt
  • 6 - 8 large strawberries diced
  • 1 handful of pumpkin seeds
  • 1 handful of unsweetened coconut strips


Mix together the mango cubes and water. With an immersion blender, purée until smooth and evenly combined.

Line a baking sheet with parchment paper.

Spread the yogurt in a layer approximately one centimetre thick.

Pour the fruit purée over the yogurt. With the tip of a knife, marble the mixture using circular motions.

Sprinkle with toppings: strawberries, pumpkin seeds and coconut strips.

Place in freezer until the yogurt is completely frozen, about two hours.

Break the bark into pieces and enjoy! The bark can be stored in the freezer. 


For a more decadent version, opt for yogurt with a higher fat content. You can also vary the yogurt flavour and toppings. Get creative—the possibilities are endless! Nuts, seeds, fruit, pieces of dark chocolate and dried fruit, for example, all go great with yogurt.

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Nutritional Information

per serving
Energy: 154 Calories
Protein: 8 g
Carbohydrate: 12 g
Fat: 9 g
Fibre: 2.1 g
Sodium: 29 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 72 mg
Vitamin C: 25 %
Magnesium: 21 %
Vitamin B12: 20 %
Selenium: 16 %