We had two days of 70 degree weather in Chicago this week and I admit it: I was feeling all the summer vibes. Although Easton was the only one actually wearing shorts, the sunshine and breeze had me dreaming on flipflops, beach days … and ice cream on a warm night.

But this mama also has swimsuit goals for this summer, and a cookie dough-Heath bar frozen concoction from the Andy’s Frozen Custard that opened just down the street isn’t going to get me there.

Berry Frozen Yogurt Bark | Healthy, low-sugar snack #yogurt #cleaneats #cleansweets #healthysnacks

Frozen yogurt bark, however, just might.

Fresh juicy berries frozen into vanilla Greek yogurt, topped with a sprinkle of coconut, chopped pecans, and a touch of white chocolate for decadence. It’s sweet yet packed with protein from the yogurt and nuts.

The drizzle of white chocolate is entirely optional and in fact, I made two versions of this bark: one with white chocolate for a “treat” and one without it for a snack. (See the subtle difference?)

The best part is, there’s no chopping or cooking required. Just spread on wax paper, top, freeze, and eat. It’s ready in under two hours, and the pieces can be stored in the freezer between pieces of wax paper for up to two weeks. But if the weather’s warm, it might not last that long!

Berry Frozen Yogurt Bark

Easy, low-sugar snack with fresh berries and coconut

Ingredients

1/2 cup low-sugar vanilla Greek or Icelandic yogurt (YQ or Chobani Low-Sugar preferred)
1/3 cup fresh blueberries
1/4 cup fresh raspberries
2 Tbsp unsweetened coconut flakes
2 Tbsp chopped pecans
2 Tbsp white chocolate chips (optional – melted for drizzling for best results)

Instructions

Cut an 8×8 square of wax paper to line an 8×8 glass dish and spread 1/2 cup yogurt evenly across.
Scatter fresh blueberries evenly on top.
Dot with fresh raspberries. (You may wish to cut raspberries in halves or quarters.)
Sprinkle lightly with unsweetened coconut flakes.
Sprinkle with chopped pecans.
Use the back of a spoon to gently press all ingredients into the yogurt.
If accenting with white chocolate, sprinkle white chocolate chips on top. Or melt in the microwave and drizzle chocolate on top.
Place pan in freezer and freeze two hours, until solid.
Remove from pan, peel off wax paper, and chop bark into pieces. Eat immediately.

Recipe Notes

If you want to make a larger amount, use two 5.3 oz containers of yogurt (or approximately 1 cup) and a 13×9 pan. (Double all the other ingredients too.)
Get creative with your topping! Substitute your favorite berries and nuts for a new variety.
Store in the freezer between layer of wax paper.

I hope this healthy-ish treats satisfies your ice cream dreams the way it did mine. Sure, it’s not frozen custard, but it also doesn’t make me feel sick afterward and better yet, doesn’t put me off course on my summer fitness goals.

Here’s hoping that spring in the Midwest returns sooner than later! For more easy recipes, projects, daily inspiration, and more, follow me on Instagram and Pinterest. I’ve got lots of F-U-N planned this spring!