Ingredients
2 cups plain Greek yogurt (full-fat or 2%)
2–3 tablespoons honey or maple syrup
1 teaspoon vanilla extract
2 medium fresh peaches, peeled and diced
1/2 cup granola
Instructions
1. Line a large baking sheet (about 9×13 inches) with parchment paper.
2. In a medium bowl, combine the Greek yogurt, honey (or maple syrup), and vanilla extract. Stir until smooth and well combined.
3. Pour the yogurt mixture onto the prepared baking sheet and spread evenly into a thin layer, about 1/4 to 1/2 inch thick.
4. Scatter the diced peaches over the yogurt, then sprinkle the granola evenly on top. Gently press the toppings into the yogurt so they adhere.
5. Place the baking sheet flat in the freezer and freeze for at least 3-4 hours, or until completely solid (overnight is best).
6. Once frozen, lift the parchment paper out of the sheet. Break the bark into irregular pieces with your hands or cut into squares with a knife.
7. Serve immediately from the freezer.
Notes
Full-fat or 2% Greek yogurt yields the creamiest texture. Pat fruit dry to prevent ice crystals. Store leftovers in an airtight container in the freezer for up to 2-3 weeks, layered with parchment paper to prevent sticking. For a vegan version, use plant-based yogurt and maple syrup. Try variations with different fruits, nuts, seeds, or a drizzle of dark chocolate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: dessert, snack, breakfast
- Method: freezing
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 piece (about 1/8 of the bark)
- Calories: 150
- Sugar: 13g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 8mg