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Strawberry Balsamic Frozen Yogurt Bark

Tangy frozen Greek yogurt bark swirled with a bright strawberry-balsamic puree and studded with fresh berries, crunchy pistachio-free pumpkin seeds and dark chocolate.

Strawberry Balsamic Frozen Yogurt Bark

Ingredients

  • 3 containers (6 oz)450 gPlain Greek yogurt, nonfat
  • 1½ cups sliced250 gStrawberriesdivided: half for the puree, half thinly sliced
  • 2½ tbsp50 gHoneydivided: half for the puree, half for the yogurt
  • 1¾ tsp10 gBalsamic vinegar
  • 1 tsp4 gVanilla extract
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 3 tbsp30 gSemisweet chocolate chipsroughly chopped

Steps

  1. Line a rimmed baking sheet, about 9 by 13 inches, with parchment paper and clear a flat spot in the freezer.
  2. Hull the strawberries. Set aside half for the puree and thinly slice the other half for the topping.
  3. In the blender, puree the first half of the strawberries with half of the honey and the balsamic until smooth.
  4. In a bowl, stir the Greek yogurt with the remaining half of the honey and the vanilla until creamy.
  5. Spread the sweetened yogurt on the parchment in an even layer about 1/2 inch thick.
  6. Spoon the strawberry-balsamic puree over the yogurt in dollops and drag a knife through to make swirls.
  7. Scatter the sliced strawberries, pumpkin seeds and chopped chocolate chips over the top, pressing lightly so they stick.
  8. Freeze uncovered until firm all the way through, about 3 hours.
  9. Lift the bark out by the parchment, break or cut it into pieces and serve right away, letting it sit 2 to 3 minutes if very hard. Keep leftovers frozen in a sealed container.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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