Ultimate Lemon Raspberry Greek Yogurt Bark
Experience a refreshing treat where tangy citrus and sweet berries meet creamy, protein-rich yogurt. These vibrant, frozen shards are an effortlessly elegant snack or light dessert.
Servings 12
Calories 127kcal
Equipment
- Quarter sheet pan (approx. 9x13-inch / 23x33-cm)
- Parchment paper
- Large mixing bowl
- Flexible spatula
- Small skillet
Ingredients
- ⅓ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 4 cups 900 g full-fat plain Greek yogurt
- 1 large lemon for zest and juice
- 8 ounces 225 g fresh raspberries
- ¼ cup sliced almonds for garnish
Instructions
- Prepare the Pan: Line your quarter sheet pan with a sheet of parchment paper, ensuring it lies flat against the bottom and corners. This prevents sticking and makes cleanup a breeze.
- Toast the Almonds: Place the sliced almonds in a small, dry skillet over medium-low heat. Toast for 2-4 minutes, tossing frequently, until they are fragrant and lightly golden. Immediately remove them from the pan to a small plate to cool completely.
- Create the Yogurt Base: In a large mixing bowl, combine the Greek yogurt, maple syrup, vanilla extract, and almond extract. Zest the entire lemon directly into the bowl.
- Infuse with Citrus: Halve the zested lemon and squeeze 3 tablespoons of fresh juice into the yogurt mixture. Stir with the spatula until everything is smoothly and evenly incorporated.
- Assemble the Bark: Pour the yogurt mixture onto the prepared sheet pan. Use the spatula to spread it into an even layer, roughly ¼-inch (about ½ cm) thick. Artfully scatter the fresh raspberries and toasted almonds over the entire surface.
- Freeze Until Firm: Carefully transfer the pan to a level spot in your freezer. Freeze for at least 4 hours, or until the bark is completely solid and snaps when pressure is applied.
- Shard and Serve: Lift the parchment paper to remove the frozen bark from the pan. Break it by hand into large, rustic pieces or use a sharp knife to cut it into more uniform squares. For the best texture, let the shards sit at room temperature for 5-10 minutes before enjoying.
Notes
Chef Notes
Storage
Keep the yogurt shards in an airtight container or freezer bag, with parchment paper separating the layers to prevent them from sticking together.They will last for up to 3 weeks.
Ingredient Swaps
- Use lime instead of lemon for a different citrus twist.
- Other berries like chopped strawberries or blueberries work wonderfully.
- For a nut-free version, omit the almonds or swap them for toasted coconut flakes or hemp seeds.
Pro-Tip for Creaminess
Using full-fat (5% or higher) Greek yogurt is key for a creamy, less icy texture.The higher fat content creates a smoother mouthfeel once frozen.
Nutrition (per serving, approx.)
Serving Size: 1 piece (1/12 of recipe)| Calories | 127 |
| Total Fat | 4.5 g |
| Saturated Fat | 1.8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0.7 g |
| Monounsaturated Fat | 1.6 g |
| Cholesterol | 9 mg |
| Sodium | 33 mg |
| Total Carbohydrate | 13 g |
| Dietary Fiber | 2 g |
| Total Sugars | 10 g |
| Includes Added Sugars | 6 g |
| Net Carbohydrates | 11 g |
| Protein | 8 g |
| Vitamin D | 0 mcg |
| Calcium | 95 mg |
| Iron | 0.3 mg |
| Potassium | 144 mg |
| Vitamin C | 6 mg |