Fruit and Nut Yogurt Bark

Total Time
3 hr 10 min
10 min
This treat is refreshing, fruity, cold, and perfect on a warm day—something like a creamy ice pop in flat, more munchable form. Chobani Zero Sugar vanilla yogurt is spread onto a lined sheet pan to form the base of the bark, and it’s topped with berries, toasted nuts, and a little bit of flaky sea salt for an irresistible sweet-salty edge. Be sure to line your sheet pan so the bark will come off easily once frozen. If you don’t have walnuts on hand, any other nut will work.


Chobani Zero Sugar Vanilla flavor nonfat yogurt

4 single serve (5.3 oz) container(s), or 2 2/3 cups (21 oz) from a larger container


1 cup(s), raw, thinly sliced

Fresh blueberries

½ cup(s)


½ cup(s), chopped


¼ cup(s), toasted and chopped

Sea salt

½ tsp, flaky variety


  1. Line a large sheet pan with parchment paper. Stir the yogurt in each container until smooth, then spread on the parchment paper into a 14 x 11–inch rectangle. Sprinkle the strawberry slices, blueberries, kiwi, and walnuts evenly over the yogurt; sprinkle evenly with the salt. Place the pan in the freezer until the bark is completely frozen, about 3 hours.
  2. Break or cut the yogurt bark into 12 equal pieces and carefully peel off the parchment paper. Let stand at room temperature for 5 to 10 minutes to soften before eating.
  3. Serving size: 1 piece


You can stack pieces of the yogurt bark between pieces of parchment paper, place them in a large freezer bag, and freeze for up to 2 weeks. Allow to soften at room temperature for 5 to 10 minutes before enjoying.