2 cups Plain Greek Yogurt (full-fat recommended)

1 cup Fresh Blueberries, plus extra for topping

1-2 tablespoons Honey or Maple Syrup (optional)

1 teaspoon Pure Vanilla Extract

Pinch of Salt

1. Prepare: Line a rimmed baking sheet with parchment paper.

2. Mix Base: Whisk together Greek yogurt, sweetener (if using), vanilla extract, and salt until smooth.

3. Incorporate Berries: Gently fold in about ¾ of the blueberries.

4. Spread: Pour the mixture onto the baking sheet and spread into a thin, even layer (about ¼-inch thick).

5. Top: Scatter the remaining blueberries over the top and press gently.

6. Freeze: Place in the freezer for at least 2-3 hours until frozen solid.

7. Serve: Lift the parchment paper, break the bark into irregular pieces by hand, and store in the freezer.

Pro-Tips:

• Spread the yogurt thinly for the best “snap” rather than a chewy slab.

• If using frozen blueberries, pat them very dry before adding to prevent icy texture.

• Add a teaspoon of grated lemon zest to the base for an extra flavor dimension.

• Use full-fat yogurt for the creamiest mouthfeel.

Variations:

• Mixed Berry: Swap in raspberries, chopped strawberries, or blackberries.

• Nutty Crunch: Sprinkle chopped almonds, pistachios, or walnuts on top before freezing.

• Chocolate Drizzle: Drizzle melted dark chocolate over the broken pieces.