Frozen Yogurt Bark Matcha (Print)

A refreshing frozen dessert featuring creamy yogurt swirled with matcha, pistachio, and fresh berry purees.

# Components:

→ 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

# Directions:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - In a medium bowl, mix Greek yogurt with honey and vanilla extract until smooth.
03 - Evenly spread the yogurt mixture onto the prepared baking sheet to about 1/2 inch thickness.
04 - Whisk matcha powder with warm water in a small bowl until smooth.
05 - Warm pistachio cream slightly if too thick to allow easy drizzling.
06 - In separate bowls, mash raspberries and blueberries each with 1 teaspoon sugar or agave syrup until saucy yet textured.
07 - Spoon matcha paste, pistachio cream, raspberry and blueberry purees over the yogurt. Use a skewer or knife to gently swirl for a marbled effect.
08 - Sprinkle chopped pistachios and mixed fresh berries evenly over the yogurt surface.
09 - Freeze uncovered for at least 3 hours until fully set.
10 - Break or cut the frozen bark into pieces. Serve immediately or store in an airtight container in the freezer for up to two weeks.

# Expert Advice:

01 -
  • It feels indulgent but is actually packed with protein, so you won't feel guilty eating three pieces.
  • The swirling part is genuinely fun and makes you feel like you're creating edible art.
  • It comes together in 15 minutes of actual work, then the freezer does the heavy lifting.
02 -
  • If your yogurt base is too warm when you spread it, the swirls will sink instead of staying pretty on top, so let it sit for a minute first if you've just mixed it.
  • Don't skip the parchment paper because once this freezes, it becomes a solid block and you'll spend twenty minutes trying to pry it off the pan.
  • The matcha needs to be smooth when you first mix it or you'll have gritty little specks throughout, and that's the one texture flaw that actually bothers people.
03 -
  • Toast your chopped pistachios in a dry pan for two minutes before sprinkling them on top to bring out their nutty depth and add a subtle crunch that feels luxurious.
  • If your matcha or pistachio cream sits on top instead of swirling, let your yogurt base freeze for just 30 minutes first so it's partially firm and holds the toppings in place better.
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