Fuel your body, lift your mood, and keep things simple. That’s what the Recovery Kitchen is all about.
Created by our ViaMar chef as a simple, satisfying snack or dessert option, the Greek Yogurt “Bark” quickly proved with its myriad variations it didn’t want to stay in just one box. It’s creamy, cold, and lightly sweet. BUT its variations make it just as at home as a mid‑afternoon snack or a fun dessert.
Grounded in our All Foods Fit approach, this recipe from ViaMar’s Recovery Kitchen offers structure without rigidity: a nourishing base of full‑fat Greek yogurt plus whatever fruits, nuts, or toppings sound good to you that day. It’s an easy way to practice flexibility with food. Take a few pieces from the freezer for as you head out for the afternoon, or enjoy it after dinner, knowing there’s no “right” time to eat it, just what feels satisfying and supportive for you. After removing some pieces from the freezer, we recommend that you wait about 3-5 minutes to let it soften (just a bit) before enjoying.
In the Recovery Kitchen, food isn’t about perfection, it’s about progress, comfort,
and rediscovering joy.
HOW TO MAKE Greek Yogurt "Bark" with Strawberries & Chocolate Chips
Ingredients
- 1 ½ cup whole milk plain Greek Yogurt
- 2 tablespoon Honey
- ¼ cup Chocolate Chips
- 1 cup finely Sliced Strawberries
Directions
- Line a rimmed baking sheet with parchment paper or a 13 x 9 x 2-inch baking dish with parchment paper. Make sure the parchment paper over hangs the edge of the baking dish so you can easily lift up the frozen yogurt bark.
- Spread the Greek yogurt onto the prepared baking sheet in a single even layer about 1 cm (centimeter) thick (between a ¼ and ½) with a spatula. A centimeter is a bit thicker than a 1/4 inch
- Drizzle with honey and top with the strawberries
- Cover the baking sheet or baking dish with plastic wrap or aluminum foil. Freeze overnight (best) or for a minimum of 3-4 hours.
- Use a sharp knife to cut into pieces or just break it apart with your hands. Store the bark in a large freezer bag or freezer-safe container. It will keep in the freezer up to about 2 months. But we’re sure you will have eaten it all up before then.
- Remove the bark pieces and let rest about 3-5 minutes before you enjoy, so that it has time to soften up ever so slightly – helps with flavor and makes it easier to bite.
Useful Yogurt Tips
- Use a full-fat Greek yogurt that will spread evenly and hold its shape. Choose plain or a favorite flavor. While you can use a reduced-fat yogurt, you may find that the yogurt will spread too thinly on your prepared sheet pan. If using other types of yogurts, the bark will have an icier, less creamy texture, since low fat or nonfat yogurt have a higher water content, forming more ice crystals in the bark when frozen.
- Yogurt flavor – Swap the whole fat plain yogurt for vanilla, honey, or fruit flavors like strawberry, raspberry or lemon.
- Vegan – Swap out the yogurt for a dairy-free yogurt including , Kite Hill Greek Style – made from almond milk, Forager Project – plant-based dairy-free
- Lactose Intolerant – there are several lactose-free and dairy-free Greek-style yogurt options available including lactose-free FAGE BestSelf Greek yogurt
Additions & Substitutions
Additions
- Fruit – While we used strawberries in this recipe, other fruits that would also be tasty would include bananas, kiwi, chopped ripe mango or peaches, blueberries, blackberries, or raspberries, and passionfruit. Also consider using dried fruit like cherries or cranberries.
- Nuts – You could easily add nuts on top. Pistachios, almonds, pecans, or walnuts would be delicious.
- Other Toppings – Shredded coconut, chia seeds, sesame seeds, flax seeds, and granola would all work well.
- Nut Butter – Add dollops of a nut butter, on top like almond butter or sunflower butter to ramp up the protein and add another texture.
- Sweeteners – Maple syrup, agave nectar – besides honey
- Flavorings, Spices, and Seasonings: 1 ½ teaspoon vanilla extract, spices such as 1/4 teaspoon nutmeg, 1 1/2 teaspoon cinnamon, a sprinkle of sea salt, flaked sea salt
Substitutions
- Gluten-Intolerant? – Make sure that if you use granola that it is gluten-free.
4 Fun Greek Yogurt “Bark” Variations to Get You Started
Our basic Greek Yogurt Bark is a good start for you to use your imagination to come up with new yummy combinations. Here are 4 ideas to get you started experimenting on your own.
Creamy Peanut Butter & Melted Chocolate Greek Yogurt "Bark"
Ingredients
- 1 ½ cup plain Greek yogurt – whole milk/full fat
- 1 cup Peanut Butter
- 1-2 tbsp Maple Syrup or Honey
- ¼ tsp vanilla extract
- 1 cup Dark Chocolate Chips
- Flaked Sea Salt to sprinkle on top
Directions
- In a bowl, stir together the yogurt, peanut butter, sweetener, and vanilla until smooth and creamy. Spread the mixture evenly on a parchment lined sheet pan or a 13 x 9 x 2-inch baking dish
- Melt dark chocolate chips in microwave and spread over the yogurt layer or swirl into the yogurt layer
- Sprinkle some flaked sea salt on top – Flaked sea salt is a specialized type of sea salt characterized by thin, pyramid-shaped, or flat crystals used primarily as a finishing salt for crunch, texture, and visual appeal.
- Freeze over night (best) or for 3-4 hours.
- After breaking into pieces, store in freezer-friendly large Ziplock bag or container
Greek Yogurt "Bark" with Mixed Fresh Fruit and Granola
Ingredients
- 1½ cup plain Greek Yogurt – whole milk/full fat
- 1½ cup mixed berries ( Blueberries, Strawberries, Raspberries) & sliced Bananas
- 1-2 tbsp maple syrup, honey or date syrup
- 1 cup of your favorite granola or favorite chopped nuts
Directions
- Stir together the yogurt and sweetener. Spread the mixture evenly on a parchment lined sheet pan pan or a 13 x 9 x 2-inch baking dish to about ¼ -1/2” thickness
- Sprinkle on the granola and fruit, gently pressing fruit (and nuts if using) into yogurt
- Freeze over night (best) or for 3-4 hours.
- After breaking into pieces, store in freezer-friendly large Ziplock bag or container
Granola & Frozen Strawberries or Blueberry Swirl Greek Yogurt "Bark"
Ingredients
- 1½ cup plain Greek Yogurt -whole milk/full fat
- 1½ cup Frozen fruit defrosted and mashed up (can substitute any frozen berry)
- 1-2 tbsp Honey
- cup of your Favorite Granola
Directions
- Stir together the yogurt and sweetener.
- Defrost slightly and mash the frozen fruit.
- Swirl the frozen fruit into the yogurt and spread the mixture evenly on a parchment lined sheet pan to about a 1/4 -1/2” thickness
- Sprinkle on top the granola gently pressing into yogurt
- Freeze over night (best) or for 3-4 hours.
- After breaking into pieces, store in freezer-friendly large Ziplock bag or container
Shredded Coconut w/ Mixed Fruit & Nuts Greek Yogurt "Bark"
Ingredients
- 1½ cup plain Greek yogurt, whole milk/full fat
- ½ cup Fresh fruit – your choice (image has raspberries, bananas, mango, peaches
- 1-2 tbsp Honey or sweetener of choice
- ¼ tsp Vanilla Extract – unless you use vanilla Greek yogurt.
- ¼ tsp Sea Salt – salt helps bring out the sweetness
- ½ cup Chopped Nuts – Almonds or Pistachios or another favorite
- 1 cup Shredded Coconut
Directions
- Stir together the yogurt, vanilla, salt, and sweetener. Spread the mixture evenly on a parchment lined sheet pan to about 1/3” -1/2” thickness
- Scatter the fruit over top. Spread them out, gently pressing into yogurt.
- Sprinkle on top the coconut shreds and the chopped nuts, gently pressing into yogurt
- Freeze over night (best) or for 3-4 hours.
- After breaking into pieces, store in freezer-friendly large Ziplock bag or container
