A delicious and refreshing treat, this healthy frozen Greek yogurt bark recipe is low in sugar and adorned with fresh blueberries and sweet corn! It’s a must try recipe (with only 5 ingredients!) for the hot summer months.
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If you aren’t familiar with this treat, rest assured that it’s the bomb diggity. In this recipe, the yogurt is sweetened with a little honey to complement its natural tanginess. The blueberries and corn elevate the sweetness a little more.
Since it’s based on simple, healthy ingredients, frozen Greek yogurt bark is a lot lower in sugar than other frozen treats, but still provides the same sweetness and creaminess! (It’s especially creamy if you use whole milk Greek yogurt…highly recommend).
AND this version features two of my favorite summer ingredients, which makes for a beautiful yellow and blue color combo. I’m obsessed.
Speaking from personal experience, Blueberry Sweet Corn Frozen Greek Yogurt Bark is a great snack after work, exercise, dinner, or lunch. You can make a batch in advance, store it in a container in the freezer, and grab a piece when you want for something sweet.
How to Make Greek Yogurt Bark
First, line a baking sheet with wax or parchment paper. Next, remove the husk from an ear of sweet corn and use a serrated knife to slice off the kernels.
Mix together 2 cups plain Greek yogurt with 2 tablespoon honey, and 1/2 teaspoon vanilla extract. Spread on the lined baking sheet with a rubber spatula. Top with the sweet corn kernels and blueberries.
Freeze for a couple hours or until you can break it into pieces. Soon enough, you will have a winning snack for the whole family!
Feel free to switch up the fruit and experiment with strawberries, raspberries, blackberries, kiwi, mango, pineapple, or grapes.
You can sub frozen blueberries and frozen sweet corn in place of fresh ones in this Greek yogurt bark. If you want to add a veggie that’s not corn, try shredded carrots! I bet that would be fun.
Finally, chocolate chips are not out of the question, friends. If you make any substitutions to this recipe, I’d love to hear about it in the comments!
Greek Yogurt vs. Regular Yogurt
You can use regular yogurt instead of Greek in this recipe, but I prefer to use Greek yogurt. Since it’s higher in protein, it can help you stay full for longer.
One container (~6 ounces) of whole milk Greek yogurt has 15 grams of protein, while the same amount of regular whole milk yogurt has only 6 grams. Greek yogurt also has fewer carbs per serving, about 7 grams, compared to ~12 grams in a serving of regular yogurt.
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Blueberry Sweet Corn Frozen Greek Yogurt Bark
- Line a baking sheet with wax or parchment paper. Set aside.
- Remove the husk from your sweet corn and use a serrated knife to slice off the kernels.
- In a mixing bowl, stir together the Greek yogurt, honey, and vanilla. Use a rubber spatula to spread this out in an even layer on the lined baking sheet.
- Sprinkle the sweet corn kernels and blueberries over the yogurt. Pop in the freezer for 2-4 hours, or until it's solid enough for you to break into pieces.
- Store the bark pieces in a sealed container in the freezer, and enjoy as desired!
- Freezing tips: Make sure you place the baking sheet on a flat surface in the freezer. If you need to get into the freezer while the bark is freezing, open it very slowly to prevent the baking sheet from moving.
- Substitutions: You can use nonfat or low-fat Greek yogurt if desired, or plain yogurt. Other fruits that would work include strawberries, raspberries, grapes, kiwi, mango, pineapple. Frozen blueberries and frozen sweet corn can be subbed in place of fresh.
- Possible additions: chocolate chips!
Enjoy this refreshing treat – Lizzie