Today I have a gorgeous healthy rainbow food idea to share - rainbow fruity frozen yogurt bark! Yogurt bark is such a great way to use up leftovers before they go past their best - you can use any yogurt to make it and lots of fruits freeze beautifully too, so there are endless variations to be made. I like to keep a stash of frozen yogurt bark in the freezer for instant healthy snacks and desserts and it's even healthy enough to eat for breakfast!
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As you'll see from the video above, this yogurt bark recipe is super easy to make - even a toddler could help to make this one! You can make a pretty rainbow effect with the fruit or give the kids free reign to create their own designs - it's a lot of fun and a great way to encourage them to both get cooking and to eat up their fruit!
Rainbow Fruity Frozen Yogurt Bark
Ingredients:
- 300g thick Greek yogurt
- 1 tbsp. honey (optional)
- 2-3 strawberries
- 12 raspberries
- handful blueberries
- 2 kiwi fruits
- ½ mango
- 2 tbsp. desiccated coconut
Method:
Prepare the fruit; wash, full and chop the strawberries, wash the blueberries, peel and chop the kiwi fruit, peel and chop the mango.
Give the yogurt a good stir, then place it in a bowl. Drizzle in the honey to sweeten (optional) and stir well to combine.
Find a baking tray that fits into your freezer (I used a pizza pan). Line the baking tray with baking paper or tinfoil. Pour the yogurt onto the lined tray and spread out into an even layer.
Top with the fruit, pressing gently into the yogurt. For an extra pretty rainbow effect, arrange the fruit by colour in concentric circles.
Sprinkle the desiccated coconut evenly over the whole tray of yogurt and fruit.
Pop into the freezer and freeze for two hours or overnight, until solid and frozen through. Break into pieces to serve. For the best texture, leave for a minute or two to soften slightly before serving.
Store any pieces of leftover yogurt bark in an airtight tub or bag in the freezer until needed.
If you enjoyed this recipe, you might also like my Cranberry & Pistachio Yogurt Bark, Mix & Match Greek Yogurt Bark or Banana Frozen Yogurt Bites recipes.
Grace
Rainbow Fruity Frozen Yogurt Bark
Ingredients
- 300 g thick Greek yogurt
- 1 tbsp honey (optional)
- 2-3 strawberries
- 12 raspberries
- 1 handful blueberries
- 2 kiwi fruits
- ½ mango
- 2 tbsp desiccated coconut
Instructions
- Prepare the fruit; wash, full and chop the strawberries, wash the blueberries, peel and chop the kiwi fruit, peel and chop the mango.
- Give the yogurt a good stir, then place it in a bowl. Drizzle in the honey to sweeten (optional) and stir well to combine.
- Find a baking tray that fits into your freezer (I used a pizza pan). Line the baking tray with baking paper or tinfoil. Pour the yogurt onto the lined tray and spread out into an even layer.
- Top with the fruit, pressing gently into the yogurt. For an extra pretty rainbow effect, arrange the fruit by colour in concentric circles.
- Sprinkle the desiccated coconut evenly over the whole tray of yogurt and fruit.
- Pop into the freezer and freeze for two hours or overnight, until solid and frozen through. Break into pieces to serve. For the best texture, leave for a minute or two to soften slightly before serving.
- Store any pieces of leftover yogurt bark in an airtight tub or bag in the freezer until needed.
I hope you will want to try this delicious recipe, please pin it if you do! For more easy healthy snack ideas and recipes, check out the snack ideas for kids section here on the Eats Amazing blog or pop over and follow my Healthy Snack Ideas Pinterest board for fresh and seasonal inspiration all the year around!
Laura says
This looks great! Think I am gonna store this one up until Summer, as a great alternative to ice pops. And not only for the kids 😉
Grace says
Thank you! Definitely not just for the kids, I've thoroughly tested it too! 😉
Emma says
I love these. They would be a great summer breakfast x
Michele says
Where did you find yogurt that thick, or did u drain it? I want to give this a try! I love yogurt in any form!
Grace says
Hi Michele, The yogurt I used for this was 'Total' Greek yogurt - it's my favourite for yogurt bark because it's so thick, even the fat free version!