This Blueberry Frozen Yogurt Bark is the gluten-free snack he has been making daily and loving all summer long — you can’t beat it on hot days for it’s ease of making or it’s cooling snack power!
How to Make Blueberry Frozen Yogurt Bark
All you need is 2 ingredients + 2 optional ingredients:
Frozen Wild Blueberries (we prefer the tiny size of wild blueberries but regular frozen blueberries should work)
Plain Greek Yogurt (any % milkfat is fine– we use 0% or 2% based on what we have on hand)
ground cinnamon (optional but my son loves cinnamon in everything!)
maple syrup (optional for extra sweetness — my son prefers the frozen yogurt bark without any maple syrup; I sometimes like the extra sweetness)
Step by Step Blueberry Frozen Yogurt Bark
This is one of the easiest snacks to make! I put in lots of photos just so you could see the step by step.
Line a small rimmed baking sheet with parchment paper.
Add your frozen wild blueberries to a bowl, let thaw about 10 minutes or just enough to mash them with a fork until flattened.
Add yogurt and any optional add ins to the bowl with blueberries and mix well until combined. The yogurt will turn a fabulous purple color! Pro tip: mix the yogurt well in the container first so that it is creamy.
Using a spatula and icing spreader, spread yogurt mix on the prepared pan into an thin even layer (it will be about 1/4 -1/3 inch thick). And freeze!
Freeze for 1.5 – 2 hours (my son freezes it in his mini college refrigerator which has the coldest freezer !), so adjust as needed for your own, but we don’t like it “too frozen”… we find it breaks easier and is more enjoyable when it’s “just frozen”, but play around with what you like best.
Then break into pieces and enjoy straight from the freezer!
Storing Blueberry Yogurt Bark
Store any extra in the freezer, in a sealed container with pieces separated by wax paper or parchment paper so they don’t stick together.
I imagine it stays well for up to 2-3 months, but we have not tested that as we’ve been eating it too quickly!.
1cupGreek yogurtany milk fat % fine; we tend to use 0% milk fat
½cupfrozen wild blueberries
¼teaspooncinnamonmore to taste
1-2teaspoonsmaple syrupto taste (some in my family prefer it without any maple syrup; others prefer the extra sweetness so play around with it and see what you prefer... you can taste it before freezing)
Line a small rimmed baking sheet with parchment paper and clip down 2 sides to hold the parchment paper in place if desired. (This will make it easier to spread the yogurt; remove the clips before freezing). The baking sheet we use most often is approximately 9 x 12 inches.
Let blueberries thaw enough that you can mash them with a fork in a small bowl. (We use a cereal bowl). Using a fork, mash all the blueberries until they are flattened.
Add yogurt, and any optional add ins -- cinnamon/ maple syrup, to the bowl with blueberries and using a spoon or small spatula, mix to combine well. Pro tip: mix the yogurt well in the container first so it is creamy.
Spoon blueberry yogurt mix onto the prepared baking sheet and using a small spatula or frosting spreader, spread evenly into a rectangle just about filling the baking pan, about 1/4 -1/3 inch thick. It doesn't need to be perfect or exact. Freeze in the freezer for 1 1/2 -2 hours.
Break into pieces and enjoy!
Store:Store in the freezer in an air tight container with pieces separated by parchment paper or wax paper. Enjoy straight from the freezer for a cooling snack.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...