If you’re looking for an easy summer treat (that also has a healthy vibe), Red White and Blue Frozen Yogurt Bark is the perfect easy recipe! You only need a few simple ingredients, a few minutes to prep everything, and after a few hours in the freezer, you’ll have a delicious snack that’s great for Memorial Day, the 4th of July, or your next pool party!
Why This Frozen Yogurt Bark is a Keeper
- Red white and blue yogurt bark is great for summer parties. It’s easy to make ahead of time and serve when everyone is ready to enjoy so you can focus your time on other things.
- This recipe is super versatile too. While it’s great for parties and cookouts, it also works well for a fun summer breakfast or snack because of the simple and healthier ingredients.
- This 4th of July bark is super kid-friendly. Because there’s no cooking, the kids can get involved in the kitchen. Just have an adult chip the strawberries before putting the bark together.
Ingredients
The ingredient list for frozen yogurt bark is super simple and you’ll be able to find everything at your local grocery store. Here’s what you need to get:
- Vanilla yogurt
- Fresh strawberries
- Blueberries
- Shredded coconut
Exact measurements can be found in the recipe card at the bottom of the post.
Equipment
You will also need a few things from your kitchen:
- Baking sheet
- Parchment paper
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
Step By Step Directions
This recipe makes about 12 servings. It takes 5 minutes to prepare and then you need at least 3 hours of down time in the freeze for it to harden.
Step 1. Chop the strawberries and set aside.
Step 2. Line a baking sheet with parchment paper.
Step 3. Spread the yogurt out on the parchment lined baking sheet.
Step 4. Top the yogurt with strawberries, blueberries, and shredded coconut flakes.
Step 5. Freeze for 3-4 hours then remove from the freezer and cut into 12 squares. Enjoy immediately or transfer to a freezer bag and keep frozen until ready to eat.
Leftovers & Storage
I find it’s best to enjoy all of your bark right after making it but if you have leftovers, you can store it in an airtight container or freezer bag in the freezer for up to 1 month. Place pieces of parchment paper between pieces of frozen yogurt bark so they don’t stick together.
Variations
You can make some simple swaps and add some mix-ins to change up this recipe. Here are some ideas:
- Add dollops of melted dark or milk chocolate to the yogurt before freezing. Swirl with a toothpick for a marbled look.
- Top with chopped almonds, walnuts, pistachios, or pecans for extra crunch.
- Swap some of the fruit for pineapple, mango, or kiwi for a tropical twist.
- You can also swap the berries or add additional berries to the yogurt bark. Try raspberries, blackberries, or cherries instead of or alongside strawberries and blueberries.
- Lightly drizzle honey or maple syrup over the yogurt and toppings for extra sweetness.
- Sprinkle granola on top for extra texture.
Tips & Tricks
- Be sure to smooth the yogurt into an even layer, about ¼ to ½ inch thick, so it freezes consistently and is easy to break.
- Pat the berries dry to avoid icy spots and excess water on the bark.
- Keep the toppings in a single layer so the bark stays together and is easy to break apart.
- Choose a full fat yogurt. It will set up creamier and help you avoid icy textures.
More Red White and Blue Treats
- Red White and Blue Saltine Cracker Toffee
- Red White and Blue Sandwich Cookies
- Red White and Blue Sugar Cookie Bars
- Red White and Blue Marshmallow Pops
- Red White and Blue Cheesecake Fluff
- Flag Marshmallow Pops
- Apple Nachos
Ingredients
- 2 cups vanilla yogurt
- ⅔ cup diced strawberries
- ⅓ cup blueberries
- 3 tbsp shredded coconut
Instructions
- Chop the strawberries.
- Line a baking sheet with parchment paper.
- Spread the yogurt out on the parchment lined baking sheet.
- Top with strawberries, blueberries, and coconut flakes.
- Freeze for 3-4 hours. Remove from the freezer and cut into 12 squares.
- Enjoy immediately or transfer to a freezer bag and keep frozen until ready to eat.
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