Viral Grape Yogurt Bark That Everyone Is Making Right Now
Grape yogurt bark is one of those frozen treats that looks fancy but takes almost no effort to put together. This easy recipe uses Greek yogurt and fresh grapes for a creamy, fruity dessert straight from the freezer.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Prepare Your Pan
Line a large rimmed baking sheet with parchment paper, making sure the paper covers the full surface with a little overhang on the sides. This will make it easy to lift the bark off once it is frozen.
Mix the Yogurt Base
In a medium bowl, stir together the Greek yogurt, honey, and vanilla extract until fully combined and smooth. Taste it at this stage and add a little more honey if you want it sweeter.
Spread the Yogurt
Pour the yogurt mixture onto the prepared baking sheet and use a spatula to spread it into an even layer about a quarter inch thick. Try to keep the thickness consistent so the bark freezes evenly.
Add the Grapes and Toppings
Pat the halved grapes dry with a paper towel then press them cut side down into the yogurt in a single layer. Scatter over the granola if using, then finish with a pinch of flaky sea salt.
Freeze Until Solid
Transfer the baking sheet to the freezer and freeze for at least 3 to 4 hours, or until the bark is completely solid. Do not rush this step.
Break and Serve
Once fully frozen, lift the bark off the tray using the parchment paper overhang and break it into rough pieces with your hands. Serve immediately or store in an airtight bag in the freezer.
Frequently asked questions
Can I use regular yogurt instead of Greek yogurt?
You can, but regular yogurt has more water in it so the bark tends to come out icier and less creamy. Greek yogurt is much thicker which gives a better texture once frozen. If regular is all you have, drain it through a coffee filter for about 30 minutes first to remove some of the excess liquid.
Why is my bark crumbling instead of snapping?
It usually means it did not freeze long enough, or the yogurt layer was spread too thin. Give it the full three to four hours in the freezer and aim for a consistent quarter inch thickness across the whole sheet.
Can I add sweetener to the yogurt base?
Absolutely. A tablespoon of honey or maple syrup stirred into the yogurt before spreading makes it noticeably sweeter and a little more dessert like. Plain Greek yogurt on its own is quite tangy so this is worth doing if you have a sweet tooth.
How do I stop the bark sticking to the tray?
Parchment paper is really the only answer. Make sure it goes right to the edges of the yogurt so there is no spot where the yogurt touches the tray directly. Once frozen it should peel away cleanly with no effort.
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