Easy Lemon Raspberry Frozen Yogurt Bark

Of all the things I’ve whipped up in my kitchen, the recipes that stick are usually the simplest ones. This Lemon Raspberry Frozen Yogurt Bark was born on a scorching August afternoon when I was craving something sweet, cold, and refreshing, but didn’t want to derail my healthy eating goals. I started with the classic lemon and raspberry combo everyone loves, but on a whim, I added a little orange zest and juice too. That tiny change was a lightning bolt of inspiration—it made the flavors pop in a way I never expected!

This recipe is now my go-to for so many reasons. It’s the perfect answer to the 3 PM slump, a stunningly simple dessert for when friends drop by, and a snack my whole family genuinely gets excited about. It’s cool, creamy, and crunchy all at once, and it feels like an indulgent treat while being packed with goodness.

Why This Recipe Works

You are going to absolutely love this recipe, and here’s why I think it will become a staple in your freezer, too:

• Effortless Elegance: This bark looks like it came from a gourmet shop, but it takes just 10 minutes of hands-on time to prepare. There’s no baking, no complicated steps—just mix, spread, and freeze!
• A Symphony of Flavors: The classic combination of tart raspberries with bright lemon is given a special twist with a hint of orange, all perfectly balanced by rich, creamy yogurt and a touch of sweet maple. It’s a truly refreshing flavor profile that never feels too heavy.
• Healthy & Customizable: With protein-packed Greek yogurt and natural sweetness from fruit and maple syrup, this is a snack you can feel great about. Plus, it’s endlessly adaptable—swap the berries, use different citrus, or add your favorite nuts and seeds!

A Breakdown of What You’ll Need

The ingredient list is short and sweet, relying on fresh, simple items to deliver big flavor.

• Full-Fat Plain Greek Yogurt: This is the star of the show. Using full-fat is key! It creates a much creamier, less icy texture than low-fat or non-fat varieties.
• Fresh Raspberries: Their tartness is the perfect complement to the sweet and creamy base. You can use frozen raspberries in a pinch, but fresh ones hold their shape and color best.
• Lemon & Orange: We’re using both the juice and the zest here for a double dose of bright, sunny citrus flavor that makes this recipe special.
• Maple Syrup: For a touch of natural sweetness. Feel free to substitute with agave nectar or honey if you prefer.
• Hemp Hearts: These add a lovely, subtle crunch and a boost of nutrients. Toasted pistachios or sliced almonds would also be fantastic.
• Almond Extract: A tiny drop adds a wonderful, nuanced depth that elevates the other flavors. If you don’t have it, vanilla extract works too!

Step-by-Step Instructions

1. Prep Your Pan. Start by lining a 13×9-inch baking pan with parchment paper or a silicone mat. Leave a little overhang on the sides—this will act as a handle to lift the frozen bark out later.
2. Get Zesty. Finely grate the zest from your lemon and orange. Scoop about a third of it into a small bowl and set it aside for the topping.
3. Mix the Base. In a medium bowl, give the Greek yogurt a quick stir to make sure it’s smooth. Pour in the maple syrup, lemon juice, orange juice, almond extract, and the larger portion of your citrus zest. Mix until everything is just combined and the color is uniform.
4. Spread it Out. Pour the yogurt mixture onto your prepared pan. Use a spatula to spread it into a thin, even layer. Aim for about ¼-inch thickness for that perfect, satisfying snap.
5. Add the Toppings. Scatter the fresh raspberries and hemp hearts evenly over the yogurt. Finish by sprinkling that reserved citrus zest all over the top. It looks so pretty!
6. Freeze Until Firm. Carefully transfer the pan to the freezer, making sure it’s lying flat. Let it freeze completely solid—at least 4 hours—for clean, crisp breaks. Don’t rush this step!
7. Break and Serve. Once it’s rock solid, lift the bark from the pan using your parchment paper handles. Break it into rustic, irregular pieces with your hands. Enjoy immediately!

My Expert Tips

• Mistake to Avoid: The most common mistake is using low-fat yogurt. It has a higher water content, which will make your bark icy instead of creamy. Stick with full-fat (5% or higher) for the best results.
• Storage is Key: Store any leftovers in an airtight container or a freezer-safe bag. I like to place small sheets of parchment paper between the layers to keep the pieces from sticking together. They’ll stay perfect for up to 3 weeks.
• Soften Slightly Before Serving: The bark is best right out of the freezer, but if you find it a little too hard, just let it sit on the counter for 5 minutes. It will soften just enough to have a creamy bite while still being frozen.

Serving & Pairing Ideas

This yogurt bark is a dream all on its own, especially as a poolside snack or a light dessert after a summer barbecue. It’s a fantastic, healthy treat to have on hand for when the kids get home from school.

For a simple and elegant dessert, you could serve a few pieces alongside a small bowl of fresh mixed berries. It pairs wonderfully with a tall glass of sparkling water with a lemon wedge or a simple iced tea.