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Frozen Yogurt Fruit Bark

Serves 6 (one-sixth of the frozen tray)

10 min prep/cook; 3 hr 10 min total including about 3 hours freezing

Ingredient allergen flags: Milk

Check actual labels and cross-contact. Allergen guidance and swaps

A thin sheet of lightly sweetened Greek yogurt freezes around strawberries and blueberries.

AI-generated illustration of Frozen Yogurt Fruit Bark, showing the base recipe

Ingredients

  • 2 cups (480 g) plain nonfat Greek yogurt
  • 1 cup (150 g) fresh strawberries, sliced
  • 1/2 cup (75 g) fresh blueberries
  • 1 Tbsp (21 g) honey

Method

  1. Wash berries and dry well. Mix yogurt and honey in a bowl, then spread in a thin layer on a lined tray. Press the prepared berries into the surface.
  2. Cover and freeze until firm, about 3 hours. Break into pieces, pack airtight and keep frozen at 0°F. Serve directly from the freezer; do not pack it as an unrefrigerated travel snack.

Ingredient substitutions

Honey: maple syrup changes the calculation.

Allergy / dietary substitutions

Milk: use a tolerated non-dairy yogurt; soy versions add soy and nut-based versions add the named tree nuts. Check every label.

Training-day additions

Serve with toast (adds wheat) or another tolerated snack.

Store / pack

Keep frozen at 0°F in an airtight container; serve directly from the freezer. The one-month window is a quality-planning choice, not a published product shelf life.

Freeze 1 months · frozen yogurt-and-berry bark

Freeze on the preparation day at 0°F in a covered lined tray, then transfer airtight. Pack individual servings; label with the recipe name and computed BB month. Do not thaw; serve directly from the freezer. Serve directly from the freezer; no thawing or reheating.

November 2026 example: Frozen Yogurt Fruit Bark — BB 12-26

One month is a quality-planning choice for texture, not a published yogurt-bark shelf life; F2/F3 explain continuously frozen storage and quality limits.

Approximate nutrition / serving

70 kcal · Protein 8 g · Carbohydrate 9 g · Fat 0 g

Approximate per serving of the specified base recipe, computed from FDC SR Legacy ingredient grams. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw animal foods from ready-to-eat food. See Keep good food safe.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 2 cups (480 g) plain nonfat Greek yogurt — USDA SR Legacy FDC 170894; 480 edible g
  • 1 cup (150 g) fresh strawberries, sliced — USDA SR Legacy FDC 167762; 150 edible g
  • 1/2 cup (75 g) fresh blueberries — USDA SR Legacy FDC 171711; 75 edible g
  • 1 Tbsp (21 g) honey — USDA SR Legacy FDC 169640; 21 edible g
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