Recipe: Double chocolate yogurt bark with red berries

What’s yogurt bark, you ask? It’s similar to chocolate bark in the sense that it’s a sweet treat you pick up and eat with your fingers.

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One of my favourite warm-weather treats is yogurt bark.

What’s yogurt bark, you ask? It’s similar to chocolate bark in the sense that it’s a sweet treat you pick up and eat with your fingers. But unlike chocolate bark, yogurt bark is healthy, guilt-free, gluten-free, loaded with fresh fruit and a little chocolate or caramel for good measure.

Yogurt bark starts off with a yogurt base; you can choose to make it with plain or flavoured yogurt. I personally prefer using plain Greek yogurt because it’s high in protein and because it allows me to control the amount of sugar added.

Once the yogurt mixture is evenly spread out on a parchment-lined baking tray, a fruit puree — or even jam thinned with a little water — is added to give it more sweetness.

It’s then topped with whatever your heart desires, including fresh seasonal fruit, chocolate chips, cocoa nibs — even nuts. To make it a little more decadent, I like finishing my yogurt bark with a little caramel or chocolate sauce.

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When the weather gets warm, I like to keep yogurt bark in the freezer. Not only is it a healthy and yummy afternoon snack, it’s also perfect as a light dessert. Doesn’t this make you wish that summer was here already?

Strawberry puree

1 lb (500 g) fresh or frozen strawberries

1/2 cup (100 g) sugar

2 tsp (10 mL) lemon juice

If using frozen strawberries, thaw before use. Blend strawberries until smooth.

Place pureed strawberries, sugar and lemon juice in a small sauce pan and heat on low for about 20 minutes, stirring occasionally, until mixture is thickened.

Remove from heat and allow mixture to come to room temperature before using. Store any leftover puree, in an airtight container, in the freezer for up to six months. Thaw before use.

Makes 1 cup.

Yogurt bark

1 650 g tub fat-free Greek yogurt

2 tbsp (30 mL) agave syrup (can substitute with maple syrup or honey)

1/4 tsp (1 mL) vanilla extract

1/4 cup (60 mL) strawberry puree

1 cup (150 g) fresh strawberries, sliced

1 cup (150 g) fresh raspberries, halved

2/3 cup (100 g) blueberries, whole

1/4 cup (43 g) white chocolate chips (can substitute with milk or dark chocolate chips or cocoa nibs)

Store-bought chocolate sauce

In a bowl, add yogurt, syrup and vanilla extract. Stir until well-combined.

Spread mixture out on a parchment-lined rimmed baking tray. Dollop teaspoons of the cooled strawberry puree mixture on top of the yogurt mixture. Using a butter knife, swirl the puree through the yogurt.

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Scatter the fruit and chocolate chips on top of the swirled mixture and finish with a generous drizzle of chocolate sauce.

Freeze for 3 to 4 hours until firm.

To cut, remove yogurt bark from the baking tray using the parchment as handles. Cut into pieces. Serve immediately or store in the freezer in a freezer-safe, air tight container until ready to serve.

Makes one tray.

Karen Gordon is as food blogger from North Vancouver who shares her latest recipe creations on Instagram at @karen.t.ology and online at

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