Frozen yogurt-berry bark by Daphne Oz

Total Time
4 hr 20 min
15 min
5 min
Here’s Daphne Oz’s creative spin on yogurt bark! It’s a wonderful ice cream-alternative when you’re in the mood for a frozen sweet treat. Daphne uses a combination of nonfat and low-fat yogurt to get the creamy consistency of the bark just right. She infuses delicious fruity-flavor into the yogurt with a homemade berry syrup, simmered with a bit of monk fruit sweetener for extra flavor. Customize your own bark by playing around with the toppings—try swapping in chopped mango and banana for the berries, and chopped crystalized ginger or sliced almonds for the coconut.



1 cup(s), chopped


1 item(s), juiced

Monk fruit sweetener with erythritol

2 Tbsp, or more to desired sweetness

Vanilla extract

2 tsp

Sea salt

1 pinch(es)

Plain fat free Greek yogurt

2 cup(s)

Plain low fat Greek yogurt

1 cup(s)

Mixed berries

1½ cup(s), raspberries, blueberries, and blackberries

Dried unsweetened coconut

2 Tbsp


  1. Line a large baking pan with parchment paper.
  2. To make strawberry syrup, in a small saucepan, add strawberries, 2 tablespoons of water, lime juice, and monk fruit sweetener and gently simmer over medium-low heat, stirring regularly to prevent any burning, until sauce is thickened and glossy, about 15 minutes.
  3. Remove pan from heat, stir in vanilla extract and salt, and let cool.
  4. Add cooled syrup and both types of yogurt to a blender. Blend until well combined.
  5. Pour yogurt mixture onto prepared pan and spread into an even layer using a spatula or the back of a spoon. Scatter with desired fruit – berries, bananas, and mango all work great! Sprinkle coconut over top.
  6. Place the pan in the freezer for at least four hours or until set. Slice or break into 4 equal pieces and serve.
  7. Serving size: 1/4 of bark