Strawberry Shortcake Frozen Yogurt Bark

A plate filled with strawberry frozen yogurt bark.

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Strawberry Shortcake Frozen Yogurt Bark

This Frozen Strawberry Shortcake Yogurt Bark is a refreshing, low-sugar snack. Creamy yogurt swirled with strawberry jam, fresh strawberries, and graham cracker crumbles gets a touch of white chocolate.

To keep it lower in sugar, you can skip the maple syrup and white chocolate. It’s easy, it’s refreshing, and it’s basically a dessert you can feel good about.

Prep Time15

Freeze Time3

Course: Appetizer, Breakfast, Dessert

Cuisine: American

Keyword: frozen yogurt bark, low sugar dessert, yogurt snack

Servings: servings

Author: Dahn Boquist

Ingredients

2 cups plain yogurt
2 to 4 tablespoons maple syrup optional
1 teaspoon vanilla extract
⅓ to ½ cup strawberry jam see notes
2 teaspoons lemon juice
½ to 1 cup fresh strawberries thinly sliced
¼ to ½ cup graham crackers or vanilla wafers crumbled
2 ounces white chocolate melted

Instructions

In a medium bowl, mix the plain yogurt with the maple syrup and vanilla extract until well combined.
Line a baking sheet with parchment paper. Pour the yogurt mixture onto the parchment and spread it evenly into a thin layer, about ¼ inch thick.
In a small bowl, mix the strawberry jam with the lemon juice to loosen it slightly. If it isn’t loose enough to drizzle from a spoon, add a teaspoon or two of water to thin it out a bit more.
Dollop spoonfuls of the jam mixture over the yogurt. Use a toothpick or the back of a spoon to swirl the jam into the yogurt, creating a marbled effect.
Scatter the sliced strawberries evenly over the swirled yogurt. Sprinkle the crumbled graham crackers or vanilla wafers on top.
Drizzle the melted white chocolate over the entire surface of the bark.
Place the baking sheet in the freezer and freeze for at least 3 hours or until completely firm.
Once frozen, remove the yogurt bark from the freezer. Lift it off the parchment paper and break it into pieces (or slice it with a knife).
Serve immediately (garnished with mint and fresh strawberries for a pop of color) or store in an airtight container in the freezer for up to 1 month.

Notes

You can use regular yogurt or Greek yogurt for this recipe, whichever you prefer! Greek yogurt will give you a creamier and slightly thicker texture, while regular yogurt will be a bit lighter and softer.
If you’d like to skip adding maple syrup and vanilla, feel free to use flavored and sweetened yogurt instead. Strawberry or vanilla-flavored yogurt works beautifully here, but any flavor you love will do!
I used sugar-free strawberry jam to keep the bark lower in sugar, but feel free to use your favorite jam. For another sugar free option, you can puree strawberries and use the strawberry puree instead of jam. The puree keeps it low in sugar, but using jam makes this recipe quick, easy, and fuss-free! Plus, jam will give it a more concentrated strawberry flavor.
If you need to keep this recipe gluten free, make sure to select gluten free cookie crumbles.

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