Let Me Tell You About This Bark (Yes, It’s That Good)
You know those sweltering August days when you’d rather stick your head in the freezer than cook? That’s when I first whipped up this peach yogurt freezer bark. Honestly, it’s now become a summer tradition in my house—right up there with dodging wasps at the picnic table. The first time I made it, I only meant to taste-test, but, uh, most of the tray mysteriously disappeared before dinner. (Sorry, not sorry.) And if you’ve ever found yourself eyeing the ice cream and thinking, "I should eat something healthy," well...this is your answer, sort of.
Why You’ll Love This (Or At Least Why I Do)
I make this when I want dessert but can’t be bothered to bake—or when the kids are whining about being hot (again). My family goes absolutely bonkers for it because it’s cold, creamy, and has that perfect hit of sweet from the peaches. Plus, it’s sneaky-healthy. A decent way to use up yogurt you forgot was in the fridge, if we're being honest! Sometimes I end up eating it straight from the freezer at 11pm while watching old Bake Off episodes. (No regrets.)
What You’ll Need (And a Few Sneaky Swaps)
- 2 cups plain Greek yogurt – My gran swears by full-fat, but you do you. Vanilla yogurt is great if you want it a bit sweeter.
- 2 tablespoons honey – Or maple syrup, or honestly, that squeeze bottle you forgot in the pantry.
- 2 medium fresh peaches, diced – Canned peaches in juice (not syrup) work in a pinch, though I don’t tell anyone when I do that.
- A handful of granola – Store-bought or homemade. I once used crushed up digestive biscuits; no one noticed.
- ¼ cup chopped nuts (optional) – Almonds, pistachios, whatever’s rolling around the bottom of the bag.
- Pinch of salt – It’s tiny, but it matters.
- Dash of cinnamon or ginger (optional) – My friend swears by this, but I forget half the time.
How to Make It (With the Odd Shortcut)
- Line a baking tray with parchment paper. No parchment? Foil works. Actually, once I used a silicone mat and it was a right pain to peel off, so...parchment is best.
- In a bowl, mix yogurt, honey, and a pinch of salt. Taste it. (I always do—sometimes I add more honey, sometimes less. You know what you like.)
- Spread the yogurt mixture evenly across your lined tray. Aim for about half an inch thick, but no one’s measuring here. If it looks a bit lumpy, don’t panic—it sorts itself out in the freezer.
- Scatter peach pieces all over. Press 'em in just a bit so they stay put. Sprinkle with granola and nuts. If your hand slips and you add too much, that’s totally fine. No such thing as too much crunch, right?
- Optional: Dust with cinnamon or ginger. Or both, if you’re feeling wild.
- Freeze for at least 3 hours, or until it’s totally solid. (This is the part where I always get impatient and poke it too soon. Don’t be like me.)
- Break or slice into shards. Eat immediately, or pop back in the freezer for later. Good luck making it last!
Stuff I’ve Learned Along the Way (aka Notes)
- Greek yogurt gives the creamiest bark, but regular yogurt’s fine if that’s all you’ve got. It just gets a bit icier.
- Once I used frozen peaches and it turned out okay, but they leaked a bit of juice. Still tasty though.
- If you forget to line the tray, you’ll be chiseling bark for days. Don’t ask how I know.
Things I’ve Tried (Some Worked, Some…Not So Much)
- Blueberries instead of peaches: Amazing. Like, dangerously good.
- Chocolate chips: Didn’t love it—chocolate got weirdly hard, almost tooth-breaking. I mean, if you like a dental challenge, go for it.
- Adding lemon zest: Actually, I find it works better if you mix it into the yogurt first, not sprinkle on top.
Do You Need Special Gear? (Not Really)
You’ll need a rimmed baking tray or cookie sheet. If you’re in a pinch, I’ve literally used a chopping board covered with foil before. Not my proudest moment, but it got the job done.
Storing Your Freezer Bark (If It Lasts That Long)
Once it’s solid, snap it into pieces and stash in a zip-top bag in the freezer. Should keep for a week or two, but honestly, in my house it never lasts more than a day! Oh, if you leave it out too long, it’ll melt and get messy. Ask me how I know...
How We Serve It (Or, How I Eat Too Much)
I love snacking on the shards straight from the freezer. Sometimes I’ll sandwich a couple pieces with extra peach slices for a makeshift ice cream sandwich. My niece dips hers in extra honey, which is a bit over the top, but who am I to judge?
Lessons Learned: My Freezer Bark Pro Tips
- Don’t rush the freezing. I once tried to take it out early and it was a cold, gooey mess. (But I still ate it, because who’s wasting yogurt and peaches?)
- Really do give the bark a minute or two to sit at room temperature before breaking it up—otherwise it’ll snap into weird little bits instead of nice shards.
- Use parchment. Did I say that already? Just, trust me.
Questions I Get (Or Just Imagine Getting)
- Can I use other fruit? Absolutely! Strawberries, mango, whatever’s trying to escape the fruit bowl. I’ve even used kiwi (looked a bit weird, but tasted fab).
- Does it work with dairy-free yogurt? Yup, though some coconut yogurts freeze a bit icier, so don’t expect that creamy vibe. But still good!
- Can I make it sweeter? Add more honey, maple, or a swirl of jam. Or go wild and drizzle with strawberry sauce—that stuff is magic.
- My bark sticks to the tray. What did I do wrong? Oof, probably forgot the parchment or didn’t freeze it long enough. Next time, line it or use one of those silicone mats (just be patient peeling!).
- Is this actually healthy? Healthier than a bowl of ice cream, I’d say. But I’m not a nutritionist—just a mum who likes cold snacks.
Oh, Before I Forget…
I once made a batch with peaches I got from a local farm stand (here’s where I find them) and honestly, it was next-level. Local fruit just hits different, doesn’t it? Not to go all sentimental, but sometimes the best part of this recipe is just how easy it is to make memories with family in the kitchen—even if the kitchen’s a bit of a mess afterwards.
So, go ahead—make a mess, sneak a taste (or three), and enjoy this peach yogurt freezer bark. I think it tastes even better the next day, but you’ll have to let me know if it even lasts that long in your house.
Ingredients
- 2 cups plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 medium ripe peaches, diced
- ¼ cup granola
- 2 tablespoons sliced almonds
- 2 tablespoons shredded coconut
- 1 tablespoon chia seeds
Instructions
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1Line a baking sheet with parchment paper.
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2In a medium bowl, mix the Greek yogurt, honey, and vanilla extract until smooth.
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3Spread the yogurt mixture evenly onto the prepared baking sheet, about ¼ inch thick.
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4Scatter the diced peaches evenly over the yogurt, then sprinkle with granola, sliced almonds, shredded coconut, and chia seeds.
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5Freeze for at least 4 hours or until completely firm.
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6Break the frozen yogurt bark into pieces and serve immediately. Store leftovers in an airtight container in the freezer.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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