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Blueberry Lemon Yogurt Bark

A refreshing dessert composed of creamy Greek yogurt, tart blueberries, and zesty lemon, perfect for summer afternoons and easy to customize to your taste.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 90
Ingredients Method Notes

Ingredients
  

Yogurt Base
  • 2 cups Greek yogurt Look for full-fat for creaminess or low-fat for a lighter option.
  • 2 to 3 tablespoons honey or maple syrup Adjust based on your sweetness preference; local honey adds a lovely flavor.
  • 1 teaspoon vanilla extract Preferably pure vanilla for the best taste.
  • Zest of 1 lemon Use organic if possible for the most vibrant flavor.
  • 2 tablespoons lemon juice Freshly squeezed.
  • 1 to 2 drops yellow food coloring Optional; adds vibrancy.
Toppings
  • 1 cup fresh blueberries Make sure they're plump and juicy.
  • 2 tablespoons blueberry puree You can make this by blending a few blueberries.
  • extra lemon zest For garnish if desired.

Method
 

Preparation
  1. Line a flat baking sheet with parchment paper.
  2. In a bowl, combine Greek yogurt, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Stir until smooth and creamy.
  3. Transfer about one-third of the mixture to another bowl and add one drop of yellow food coloring. Mix until a soft lemon-yellow color forms.
  4. Pour the plain yogurt mixture onto the parchment paper and gently spread it out to about a 1/2-inch thickness.
  5. Drop spoonfuls of the yellow yogurt and blueberry puree over the surface and use a toothpick or knife to create swirls.
  6. Scatter fresh blueberries over the top, pressing them in slightly.
  7. Sprinkle additional lemon zest on top.
Freezing
  1. Place the baking sheet in the freezer for about 3 to 4 hours or until completely firm.
Serving
  1. Once frozen, break the yogurt bark into pieces and serve immediately. Store leftovers in a freezer-safe container.

Notes

For a touch of extra sweetness, drizzle more honey on top before freezing. Store leftovers in an airtight container in the freezer for up to two weeks.