There's something about food in "bark" form that makes it infinitely more snackable. The varying broken shapes and sizes of bark make it so easy to dig into: You can break off just a little bit if you don't want to commit, or choose the biggest piece of the batch if you really want something to nibble on. Either way you're probably going to come back for more. Just look at how popularbarkTHINShave become (or is that just me?)—that nutty, salty-sweet chocolate bark is endlessly satisfying.
As the weather warms up and the idea of cold, even frozen, snacks start to appeal, I've started making and snacking on a new kind of bark:frozen yogurt bark. It follows the same principle as standard chocolate bark, but it's made with yogurt (and the freezer) instead of melted chocolate. It's crunchy and fun and totally refreshing as an afternoon snack or even dessert.
Greek yogurt works best for making yogurt bark because it's thicker and contains less water (the less water is in the yogurt, the less icy it is when it freezes). I tried making it with plain full-fat yogurt and the texture was too brittle and icy—a nightmare for sensitive teeth. Greek yogurt alone is not quite soft enough either—a bit of honey stirred into the yogurt helps it freeze into a firm but still creamy and easily biteable bark.
To make your own frozen yogurt bark, follow my recipe for the base—it took several failures to get the base the exact right texture so I really wouldn't mess with it—but play with the toppings to your heart's content. The nuts and fruit can be switched or skipped or expanded—that's up to you. Swap in blueberries and slivered almonds for raspberries and pistachios, or sprinkle trail mix or granola or chocolate chips on it instead. Or go savory by adding your favorite snack mix. This is a fun project for kids, who will enjoy choosing the toppings and making different versions of this healthy treat all summer long.
