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. Both micro-scoops ship in the 100 g bag.
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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Recipe[Get_The_Scoops]
This recipe is measured in our scoops.
The 100 g bag of pure, batch-tested sucralose ships with the exact 10 mg and 100 mg micro-scoops these recipes use — enough sweetness for roughly 300 cups of sugar, with the third-party COA published for every lot.