Frozen Yogurt Bark
Snap-apart froyo bark from one sheet pan — Greek yogurt, real berries, 0g added sugar.
Whole-milk Greek yogurt sweetened with 60 mg of pure sucralose, spread thin, scattered with fresh berries, and frozen into shards you snap apart. The berries bring their own natural fruit sugar; nothing else sweet goes in.
Sucralose Dose
6 × 10 mg scoops (60 mg total)
≈ 3 tbsp of sugar
SCOOP MATH: 1 × 10 MG SCOOP ≈ 1.5 TSP SUGAR // 1 × 100 MG SCOOP ≈ 5 TBSP SUGAR // 333 MG ≈ 1 CUP.
Scaling up or down? Run it through the converter.
Ingredients — 6 servings
Method — 4 steps
Stir the yogurt, sucralose, and vanilla together until smooth.
Spread about 1/4 inch thick on a parchment-lined sheet pan.
Scatter the berries over the top and press them in lightly so they anchor.
Freeze 3 hours until solid, then snap into shards. Store frozen in a zip bag — it softens fast at room temperature.
Tips
- Whole-milk (5%) Greek yogurt freezes creamy; nonfat freezes icy.
- Thin berries freeze into the bark; whole ones pop out when you snap it.
- The ~4g carbs per serving are the yogurt's lactose and the berries' natural fruit sugar — stated because they're real, not because anything was added.
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