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Cherry Almond Yogurt Bark - A Bright, Crunchy Freezer Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups plain Greek yogurt (whole milk for creamier texture, or 2% for lighter)
  • 2–3 tablespoons honey or maple syrup, to taste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for a stronger almond note)
  • 1 cup pitted cherries, halved or roughly chopped (fresh or frozen)
  • 1/3 cup sliced almonds, lightly toasted
  • Pinch of fine sea salt
  • Optional toppings: 1–2 tablespoons mini dark chocolate chips, lemon zest, or unsweetened coconut flakes

Method
 

  1. Prep your pan: Line a rimmed baking sheet or 9x13-inch pan with parchment paper. Make sure it overhangs on two sides so you can lift the bark out easily.
  2. Toast the almonds: In a dry skillet over medium heat, toast sliced almonds for 3–4 minutes, stirring often, until golden and fragrant. Let them cool.
  3. Mix the base: In a bowl, whisk the Greek yogurt with honey (or maple), vanilla, almond extract (if using), and a pinch of salt until smooth and evenly sweetened. Taste and adjust sweetness.
  4. Spread the yogurt: Pour the yogurt mixture onto the lined pan. Use a spatula to spread it into an even layer, about 1/4 inch thick. Thinner layers freeze faster and are easier to snap.
  5. Add the cherries: Scatter the chopped cherries evenly over the yogurt. If using frozen cherries, pat them dry first to reduce ice crystals.
  6. Sprinkle the crunch: Add the toasted almonds over the top. If you like, add mini chocolate chips, lemon zest, or coconut for extra flavor and texture.
  7. Freeze: Transfer the pan to the freezer and freeze for 2–4 hours, or until completely solid.
  8. Break into pieces: Lift the bark out using the parchment. Break into shards or cut into squares with a sharp knife.
  9. Store: Place the pieces in an airtight container with parchment between layers. Keep frozen until ready to eat.