The Washington Post

Want to make that trendy yogurt snack? Follow these tips.

- Ellie Krieger Krieger is a registered dietitian nutritioni­st and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at elliekrieg­er.com.

When the viral videos for frozen yogurt bark started popping up on my Tiktok and Instagram feeds, I was intrigued but skeptical. Could this idea really be as easy and tasty as it looked in the 15second clips? Too often I’ve found such trendy recipes to have a hiccup that makes them problemati­c.

After testing it out, I’m happy to report that the frozen yogurt bark lived up to the hype as a simple-tomake, beautifull­y eye-catching, refreshing­ly tasty and healthful treat. In the process, I figured out a few tips to help you make it successful­ly at home.

Here’s the basic recipe: Spread yogurt on a parchment-lined sheet pan, top with fruit, freeze; then break it up into pieces and eat. One key detail I discovered is to use Greek yogurt for optimal consistenc­y and spread-ability. I went with the full-fat version for a creamier texture, but low-fat works, too. Using plain yogurt allows control over the flavor, as well as the flexibilit­y to play around. I chose honey and vanilla, but you could swap in, say, maple syrup or jam as a sweetener, or use cinnamon or cardamom in addition to — or instead of — the vanilla. Alternativ­ely, you could opt for already flavored vanilla Greek yogurt.

Another trick I learned along the way is to spread the yogurt to about 1/4-inch thick. If the bark is too thick, it becomes too hard to bite into once frozen and melts messily while you wait for it to soften. The fruit toppings should be thinly sliced, or cut into small pieces, for that same reason. I went with seasonal stone fruit — peaches and cherries — but any tender fruit, such as berries, grapes or mango, would be nice as well. You could also add a crunch of nuts or granola, or chocolate chips, if you’d like. The yogurt acts as a canvas for the array of colorful toppings, and one of the best things about the recipe is that there’s lots of room for creativity.

Be sure to make room for the baking sheet in your freezer before you start so you don’t scramble.

And once the slab is frozen, keep in mind that it melts fast, so break it up and get the bark back into the freezer quickly. When you are ready for it, take out only as much as you will eat immediatel­y. Keep the rest in the freezer so you can grab a piece whenever you want a healthy treat — one that’s ideal for after school but still rings of summer fun.

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 ?? SCOTT SUCHMAN FOR THE WASHINGTON POST; FOOD STYLING by LISA CHERKASKY FOR THE WASHINGTON POST ??
SCOTT SUCHMAN FOR THE WASHINGTON POST; FOOD STYLING by LISA CHERKASKY FOR THE WASHINGTON POST

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