Frozen Yogurt Bark 3.0 (Print Version)

A refreshing frozen treat with creamy yogurt, matcha, pistachio cream, and fresh berry swirls.

# 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 9x13 inch baking sheet with parchment paper.
02 - Whisk plain Greek yogurt with honey and vanilla extract until smooth.
03 - Evenly spread the yogurt mixture onto the lined baking sheet to a thickness of approximately 1/2 inch.
04 - Combine matcha powder with warm water in a small bowl and whisk to form a smooth paste.
05 - Warm pistachio cream slightly to achieve a drizzling consistency if necessary.
06 - In two separate bowls, mash fresh raspberries and blueberries each with 1 teaspoon sugar or agave syrup until saucy yet textured.
07 - Drop spoonfuls of matcha paste, pistachio cream, raspberry puree, and blueberry puree over the yogurt, then gently swirl with a skewer or knife to create a marbled effect.
08 - Sprinkle chopped pistachios and mixed fresh berries evenly over the surface.
09 - Freeze uncovered for at least 3 hours or until completely firm.
10 - Break or cut into pieces once frozen. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.

# Additional Tips::

01 -
  • It's a sneaky way to eat probiotics and protein without it feeling like a health food.
  • No oven, no mixer, no cleanup beyond a few bowls—just spread, swirl, freeze, and done.
  • The matcha and pistachio combo tastes way more sophisticated than the five minutes of effort it takes.
02 -
  • If your yogurt has too much liquid in it, it'll take longer to freeze or stay softer; Greek yogurt is thicker, which is why it works so well here.
  • Swirling too aggressively turns the beautiful colors into brown soup—gentle folds are all you need for that marble look.
  • The bark tastes best when it's still slightly soft, so don't be afraid to pull it from the freezer five minutes before serving if it's rock hard.
03 -
  • Don't skip warming the pistachio cream—it's the difference between beautiful swirls and torn, choppy lines across the yogurt.
  • Freeze it uncovered so it doesn't absorb any freezer odors, then transfer to an airtight container once it's completely solid.
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