Frozen Yogurt Bark Delight (Printable Version)

Creamy frozen yogurt swirled with matcha, pistachio cream, and fresh berries for a tasty snack.

# What You'll Need:

→ Yogurt Base

01 - 2 cups plain Greek yogurt (full-fat or 2%)
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon vanilla extract

→ Swirl Components

04 - 2 teaspoons matcha powder
05 - 1 tablespoon warm water
06 - 3 tablespoons pistachio cream or smooth pistachio butter
07 - 1/4 cup fresh raspberries
08 - 1/4 cup fresh blueberries
09 - 2 teaspoons sugar or agave syrup (divided)

→ Toppings

10 - 2 tablespoons chopped pistachios
11 - 1/4 cup mixed fresh berries (raspberries, blueberries, strawberries), sliced if large

# How To Make It:

01 - Line a baking sheet approximately 9x13 inches with parchment paper. In a medium bowl, combine Greek yogurt with honey and vanilla extract, stirring until smooth.
02 - Evenly spread the yogurt mixture onto the lined baking sheet to a thickness of about 1/2 inch.
03 - Whisk matcha powder with warm water in a small bowl until smooth to form a paste.
04 - If pistachio cream is too thick, warm it slightly to enable easy drizzling.
05 - In separate bowls, mash raspberries and blueberries each with 1 teaspoon sugar or agave syrup, maintaining some texture.
06 - Spoon dollops of matcha paste, pistachio cream, raspberry puree, and blueberry puree over the yogurt base. Use a skewer or knife to gently swirl for a marbled effect.
07 - Sprinkle chopped pistachios and mixed fresh berries over the top.
08 - Freeze uncovered for a minimum of 3 hours, or until completely solid.
09 - Once frozen, break or cut into pieces. Serve immediately or store in an airtight container in the freezer up to 2 weeks.

# Expert Advice:

01 -
  • It comes together in just 15 minutes of actual work, then the freezer does the rest while you forget about it.
  • Every bite tastes indulgent but it's actually packed with protein and probiotics from the yogurt.
  • The combination of creamy, fruity, and nutty textures keeps you reaching for piece after piece.
  • You can customize it endlessly based on what's in your kitchen or what sounds good that day.
02 -
  • If your matcha looks lumpy even after whisking, it's not matcha quality—it's the water temperature; always use water that's hot but not boiling, around 160°F if you can manage it.
  • The berries will release liquid as they freeze; this is exactly what you want, not a mistake—it creates pockets of pure fruit flavor throughout the bark.
  • Pistachio cream that's too thick will create stubborn pockets instead of swirls; patience and gentle warming solve this before you ever start swirling.
03 -
  • Toast your chopped pistachios lightly in a dry pan before sprinkling them on top—even a minute of heat brings out their nuttiness and ensures they stay crisp when frozen.
  • If you want the swirls to stay bold and distinct, chill your yogurt base briefly before spreading it, as cold yogurt resists mixing and keeps the colors from bleeding together.
Return