Creating this Frozen Raspberry Yogurt Bark is an incredibly simple and fun process. It requires no baking and minimal active time, making it a perfect recipe for busy days or for making with kids. Follow these step-by-step instructions for perfect results every time.

1. Prepare Your Pan: Begin by taking a 9×13 inch baking sheet or a similarly sized shallow pan. Line it completely with parchment paper, ensuring there is a slight overhang on at least two sides. This overhang will act as “handles,” making it incredibly easy to lift the frozen bark out of the pan later. Do not skip this step, as the yogurt will stick firmly to an unlined pan.
2. Mix the Yogurt Base: In a medium-sized mixing bowl, combine the Greek yogurt, your chosen sweetener (honey or maple syrup), and the vanilla extract. Use a spatula or a whisk to stir everything together until it is smooth and well-incorporated. Be careful not to overmix, as this can make the yogurt too thin. Give it a small taste and adjust the sweetness if necessary.
3. Spread the Yogurt: Pour the sweetened yogurt mixture onto the center of your prepared, parchment-lined baking sheet. Using the back of a spoon or an offset spatula, gently spread the yogurt into an even layer. Aim for a thickness of about 1/4 to 1/2 inch. If it’s too thin, it will be brittle; if it’s too thick, it will be difficult to bite into.
4. Add the Raspberries and Toppings: Now for the fun part. Sprinkle your fresh raspberries evenly over the surface of the yogurt. You can gently press them into the yogurt if you like. If you’re using any optional toppings like chopped nuts, chocolate chips, or shredded coconut, scatter them over the top as well. For a beautiful marbled effect, you can mash a few raspberries and dollop them on top, then use a toothpick or skewer to create elegant swirls.
5. Freeze Until Solid: Carefully transfer the baking sheet to your freezer, making sure it sits on a flat, level surface. Let the bark freeze for a minimum of 3 to 4 hours, or until it is completely solid and firm to the touch. The exact time will depend on the thickness of your bark and the temperature of your freezer.
6. Break and Serve: Once the bark is fully frozen, remove the baking sheet from the freezer. Use the parchment paper overhangs to lift the entire slab out of the pan and place it on a cutting board. You can either use a large, sharp knife to cut it into squares or rectangles, or you can simply use your hands to break it into beautifully rustic, irregular pieces. Serve immediately for the best texture.