Desserts · ALWAYS FREE
Raspberry & almond frozen yogurt bark
A thin frozen sheet of whole-milk Greek yogurt with crushed raspberries, maple syrup and sliced almonds.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Line a rimmed tray that fits in the freezer with parchment. Stir the yogurt and maple syrup until uniform. Spread into a rectangle about 12 by 16 inches (30 by 40 cm), roughly 1/4 inch (6 mm) thick.
- Lightly crush the dry raspberries with a fork and distribute them over the yogurt, making shallow swirls without fully blending. Scatter on the sliced almonds and press gently so they adhere.
- Freeze level for at least 4 hours until hard through the center. Divide the sheet into eight equal-area portions, then break each portion into smaller pieces if desired. Serve directly from the freezer, allowing only 2–3 minutes to soften for biting. The image may show fewer than eight portions.
- Store frozen between parchment in an airtight container for up to 2 weeks for quality. Keep at 0°F (-18°C) or below. Freezing does not sterilize dairy or fruit; do not refreeze bark left at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).
Estimated nutrition
Per serving · 1 of 8- Calories
- 112 kcal
- Protein
- 6.9 g
- Total carbohydrate
- 9.2 g
- Total fat
- 5.7 g
- Total sugars
- 6.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breads, tomatoes and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3Why it’s in this collection
- Vegetarian: Complete ingredient review of Raspberry & almond frozen yogurt bark: plain whole-milk Greek yogurt; fresh raspberries; maple syrup; sliced almonds. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Raspberry & almond frozen yogurt bark: plain whole-milk Greek yogurt; fresh raspberries; maple syrup; sliced almonds. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
