Frozen Yoghurt Bars

These frozen yoghurt bars make a delicious treat or simple dessert perfect for cooling down on a hot day. They are so simple to make and kids love them!

Beat the heat with these delicious and easy-to-make frozen yoghurt bars! Packed with creamy yoghurt (I have used dairy-free coconut yoghurt), fresh fruit, and a hint of sweetness, these bars are the perfect summer indulgence.

Whether you're hosting a backyard barbecue or just looking for a tasty way to cool down, these frozen yoghurt bars are sure to be a hit. They do melt quickly so can be a good idea to get kids to eat them outside.

Key Ingredients

Super versatile these frozen yoghurt bars can be made with the yoghurt and/or fruit of your choice.

• Yoghurt of your choice. For this recipe, I have used vanilla bean coconut yoghurt. This gives the yoghurt a creamy vanilla flavour without the need to add extra sweeteners. If you use plain Greek yoghurt you might like to stir in some honey or maple syrup for extra sweetness and 1 tspn of vanilla extract for vanilla flavour.
• Berries - I have used blueberries and strawberries for the yoghurt bars. You could use other berries or any fruit of your choice such as chopped nectarines, or apricots.
• Chopped nuts, I used almonds. Walnuts or pistachios also work well.
• Shredded coconut or coconut flakes.

Step-By-Step Instructions

1. Line a shallow rectangular baking tray (38cm x 26cm, 15inch x 10inch)  with baking or parchment paper, leaving some overhang for easy removal.
2. Spread the coconut yoghurt evenly along the base of the tray. If you are using Greek yoghurt and are adding sweetener and vanilla extract then mix this until combined in a bowl before spreading the yoghurt along the tray.

3. Place the chopped fruit and nuts evenly along the top of the yoghurt layer. Sprinkle coconut flakes across the top.

4. Cover the baking dish with plastic wrap, aluminium foil or just a tea towel, and place it in the freezer for at least 4-6 hours, or until the yoghurt mixture is fully set.
5. Once frozen, remove the dish from the freezer. Lift the frozen yoghurt block using the parchment paper overhang and place it on a cutting board. Use a sharp knife to cut the block into individual bars or squares.

6. Serve immediately or keep the bars covered in the freezer. If you wish to put them in a container then place a layer of baking or parchment paper between them to stop them sticking together.

For other kid-friendly frozen treats you might like to try these healthy peach popsicles, they are refreshing on a hot day.

This creamy chocolate banana nice cream is delicious and contains only a few ingredients no ice cream maker is needed!

These yoghurt bars are a simple and healthier alternative to traditional frozen treats. Experiment with different fruit combinations and toppings to create your own favourite flavours.

If you make this frozen yoghurt bars recipe I would love for you to give it a star rating ★ below. You can also tag me #lovefoodnourish on Instagram

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, or Pinterest

Have a lovely week!

Hope

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Easy Frozen Yoghurt Bars

Yield: 12-15 frozen youghurt bars

Prep Time: 5 minutes

Additional Time: 4 hours

Total Time: 4 hours 5 minutes

A healthy and simple frozen dessert treat, perfect for hot days. Creamy coconut yoghurt with berries makes these yoghurt bars an easy treat that kids love.

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Ingredients

• 2.5 cups (700gm) coconut yoghurt * I used vanilla bean flavour
• ⅓ cup strawberries, thinly sliced
• ⅓ cup blueberries
• 2 Tablespoons almonds, chopped
• 2 Tablespoons coconut flakes

Instructions

1. Line a shallow rectangular baking tray (38cm x 26cm, 15inch x 10inch)  with baking or parchment paper, leaving some overhang for easy removal.
2. Spread the coconut yoghurt evenly along the base of the tray. If you are using Greek yoghurt and are adding sweetener and vanilla extract then mix this until combined in a bowl before spreading the yoghurt along the tray.
3. Place the chopped fruit and nuts evenly along the top of the yoghurt layer. Sprinkle coconut flakes across the top.
4. Cover the baking tray with plastic wrap, aluminium foil or just a tea towel, and place it in the freezer for at least 4-6 hours, or until the yoghurt mixture is fully set.
5. Once frozen, remove the tray from the freezer. Lift the frozen yoghurt block using the parchment paper overhang and place it on a cutting board. Use a sharp knife to cut the block into individual bars or squares.
6. Serve immediately or keep the bars covered in the freezer. If you wish to put them in a container then place a layer of baking or parchment paper between them to stop them sticking together.

Notes

• For this recipe, I have used vanilla bean coconut yoghurt. This gives the yoghurt a creamy vanilla flavour without the need to add extra sweeteners. If you use plain Greek yoghurt you might like to stir in some honey or maple syrup for extra sweetness and 1 tspn of vanilla extract for vanilla flavour.

• I have used blueberries and strawberries for the yoghurt bars. You could use other berries or any fruit of your choice such as chopped nectarines, or apricots.
• This recipe makes 12-15 yoghurt bars depending on how wide you slice them. The nutritional calculations are based on 15 yoghurt bars and are approximate only, they may differ depending on what type and brand of yoghurt you use.

Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 49Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 30mgCarbohydrates 9gFiber 0gSugar 8gProtein 2g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.