Served with fruit on the bottom, layered as a parfait, squeezed into tubes, frozen into Popsicles, or spun into smoothies, there's something gratifying about serving tangy yogurt in a new way.
So consider my mind blown when I tried Kitchn's strawberry and pistachio frozen yogurt bark. I could not believe pieces of frozen yogurt wouldn't dissolve in my fingers immediately after breaking, but I gleefully stand corrected.
For this batch we're going full-on breakfast mode by spreading thick, creamy, lightly sweetened Greek yogurt across a parchment-lined baking pan and sprinkling it with sweet-tart grapes and crunchy clusters of granola.
Select & Sweeten Your Yogurt Wisely
Whole-milk yogurt is best for this, as fat-free yogurt makes the bark icy and difficult to break. As for sweetening your yogurt, use the granola as a guide. Whether you make your own or pick up a package of store-bought granola, you'll want it to complement your yogurt sweetener of choice.
I am a sucker for maple syrup, so my homemade granola is always sweetened with that. If your granola just lists sugar or cane syrup as an ingredient, try adding brown sugar to the yogurt for a caramel flavor. Stir in just a bit of syrup or sugar — just enough to take the tangy edge off.
Once you've sweetened your yogurt, spread it onto a parchment-lined baking pan and sprinkle the quartered grapes and handfuls of granola over top.
Kids Can Help Break the Bark
After a few hours in the freezer, lift the entire sheet of yogurt off of the pan. Take some help from tiny hands and let your kids break the bark into pieces. Give them a piece as a thanks for their help and stash the rest in an airtight container in the freezer. The bark keeps its shape for about 15 minutes, but will likely be eaten way before then.
More Ways to Eat Yogurt for Breakfast
Frozen Grapes and Granola Yogurt Bark
plain Greek yogurt, preferably whole-milk
sweetener, such as brown sugar, honey, or maple syrup
quartered seedless grapes
Line a rimmed baking sheet with parchment paper; set aside. (Make sure it fits in your freezer, otherwise line 2 large plates instead.)
Place the yogurt, sweetener, vanilla, and salt in a medium bowl and whisk to combine. Pour onto the baking sheet and use a rubber spatula to spread into an even layer about 1/2-inch thick (it will not reach to the edges of the baking sheet). Scatter the grapes and granola evenly over the yogurt.
Freeze uncovered until solid, about 4 hours. Pick up the bark by grasping the parchment and lifting it up and onto a cutting board. Cut or break into irregular pieces and serve immediately, or keep frozen in an airtight container or freezer zip-top bag.
Storage: Freeze in an airtight container for up to 2 months.