Greek Yogurt Berry Bark

Frozen yogurt bark has the texture of chocolate bark and the actual satisfaction of something cold and snappable — but almost all of its sweetness can come from plain yogurt and fruit if you let it, with honey playing a much smaller role than most recipes give it. This version uses one tablespoon of honey across the entire batch, spread thin, so each piece carries only a small, specific amount.

Method

1. Line a baking sheet (roughly 9x9 inches) with parchment paper.
2. In a bowl, whisk together the Greek yogurt, honey, and vanilla extract until completely smooth.
3. Spread the mixture evenly onto the parchment, about ¼ inch thick.
4. Scatter the berries and nuts, if using, evenly over the top, pressing gently so they stay put once frozen.
5. Freeze until completely firm, at least 3 hours or overnight.
6. Break or cut into 8 roughly even pieces. Let each piece sit at room temperature for about 5 minutes before eating for the best texture — straight from the freezer, it’s quite hard.

Keep any extra pieces in an airtight container in the freezer; they hold well for a couple of weeks.

Where the added sugar number comes from

The only added sugar in this recipe is the single tablespoon of honey. Honey carries about 17 grams of sugar per tablespoon (per USDA reference data), spread across 8 pieces — that comes to roughly 2.1 grams of added sugar per piece, rounded here to 2g. Plain Greek yogurt itself has no added sugar (check the label — some “Greek-style” yogurts are sweetened, which plain is not), and the berries bring their own natural sugar, not added sugar.