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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.
Move over corn on the cob, there’s a new way to use sweet corn this summer. It’s sweet, decadent, and refreshing, and it goes by the name of frozen yogurt bark!
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, and 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.
Let’s get to it!
How to Make Greek Yogurt Bark
Did you know that you can freeze Greek yogurt?! Well, now you do. And that’s pretty much all there is to making this recipe.
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 tbsp honey, and 1/2 tsp 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, and you’ve got yourself a winning snack for the whole family!
You can use regular yogurt instead of Greek in this recipe. Feel free to switch up the fruit and experiment with strawberries, raspberries, blackberries, kiwi, mango, pineapple, or grapes.
Frozen corn and frozen blueberries can be subbed in place of fresh ones. If you want to add a veggie that’s not corn, try shredded carrots! I bet that would taste delicious.
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
I prefer to use Greek yogurt instead of regular yogurt, since it provides more protein, in addition to energizing carbs. Adding protein to a snack can help you stay full for longer.
For example, 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 (1).
If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.
Blueberry Sweet Corn Frozen Greek Yogurt Bark
- 2 cups Greek yogurt – use whole milk for creaminess
- 2 tbsp honey
- 1/2 tsp vanilla extract
- 1 ear sweet corn – husk removed and kernels sliced off
- 1/2 cup blueberries – more to taste
- 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.
- Top with the sweet corn kernels and blueberries. Pop in the freezer for 2-4 hours, or until it's solid enough for you to break into piece.
- Store the bark pieces in a sealed container in the freezer, and enjoy as desired!
Enjoy this refreshing treat,