Frozen Yogurt Bark Swirls (Printable)

A creamy frozen snack featuring yogurt, matcha, pistachio cream, and fresh berry swirls.

# What You'll Need:

→ Yogurt Base

01 - 2 cups plain Greek yogurt (full-fat or 2%)
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon vanilla extract

→ Swirl Components

04 - 2 teaspoons matcha powder
05 - 1 tablespoon warm water
06 - 3 tablespoons pistachio cream or smooth pistachio butter
07 - 1/4 cup fresh raspberries
08 - 1/4 cup fresh blueberries
09 - 2 teaspoons sugar or agave syrup, divided

→ Toppings

10 - 2 tablespoons chopped pistachios
11 - 1/4 cup mixed fresh berries (raspberries, blueberries, strawberries), sliced if large

# How-To Steps:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - In a medium bowl, blend Greek yogurt with honey and vanilla extract until smooth.
03 - Evenly spread the yogurt mixture onto the lined baking sheet to a thickness of approximately 1/2 inch.
04 - Whisk matcha powder with warm water in a small bowl until smooth.
05 - If the pistachio cream is too thick, warm it slightly to achieve a pourable consistency.
06 - In separate bowls, mash raspberries and blueberries each with 1 teaspoon of sugar or agave syrup until saucy but retaining some texture.
07 - Spoon dollops of matcha paste, pistachio cream, raspberry puree, and blueberry puree over the yogurt. Gently swirl using a skewer or knife to create a marbled effect.
08 - Sprinkle chopped pistachios and mixed berries evenly over the surface.
09 - Freeze uncovered for a minimum of 3 hours until completely firm.
10 - Break or cut the frozen bark into pieces. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.

# Expert Tips:

01 -
  • It looks bakery-beautiful but genuinely takes just 15 minutes of hands-on time.
  • The creamy yogurt, earthy matcha, buttery pistachio, and bright berry layers feel indulgent without being heavy.
  • It's your secret way to sneak probiotics and antioxidants to people who think they're just eating dessert.
02 -
  • The matcha needs to be whisked smooth before it touches the yogurt, otherwise you'll bite into gritty, bitter powder that tastes awful.
  • Freezing uncovered for the first 3 hours prevents condensation, which would make the bark watery and ruin those beautiful swirls.
  • Breaking it into pieces by hand instead of cutting creates those satisfying, irregular shards that feel more elegant.
03 -
  • Make the berry purees with slightly more sugar than you'd normally use, because freezing dulls sweetness, and you want those berries to taste bright when everything is ice-cold.
  • Keep your matcha and pistachio cream at roughly the same temperature before swirling so they drizzle at similar speeds and create balanced patterns.
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