This triple berry jam frozen yogurt bark is perfect for busy mornings. It’s like eating a make-ahead breakfast parfait popsicle and is great for feeding a crowd!
I have found myself skipping breakfast lately and I know that is a problem I have to change.
Mainly it is because I never seem to have the time in the morning. I am sure you can understand that problem.
I really wanted to find a fun option that would get me excited about my first meal of the day.
Enter this easy recipe for triple berry jam yogurt bark. It is like eating a breakfast parfait popsicle. What’s better than waking up to a frozen parfait? Nothing, I say.
Not only can you make it ahead of time, it is also great if you have a large crowd to feed in the morning.
You can freeze several batches and have them waiting in the freezer for that big brunch you’re planning.
Start with your yogurt base. I used Dannon’s low-fat plain yogurt. You can also use Dannon’s Oikos or Light and Fit if that’s your preference.
When I make frozen yogurt bark, I usually add honey to sweeten it.
This time, I used a Triple Berry jam to make it extra special. You can use any jam, marmalade, or chutney however.
Pour the yogurt and the jam in a large bowl and mix it well.
Place a piece of parchment paper on a sheet pan and pour the yogurt/spread mixture on top.
Tip: Before you start, make sure that your sheet pan fits in your freezer and that you have enough room for it to lay flat.
Use a spatula to make sure the mixture is evenly spread out.
Then sprinkle your granola on top. It doesn’t have to be perfect – just try to make it even.
If some spills off on the side, that’s ok.
Rinse off your spatula and press the granola into the yogurt/jam mixture.
Don’t forget this step – it helps everything freeze together.
Then sprinkle your fresh berries on top. Press down on the berries too.
Frozen yogurt breakfast bark is so much better when it stays together.
Pop that sheet pan in the freezer and before you know it, you will have the perfect breakfast treat. The larger your sheet pan is, the less time this takes to freeze.
You could also make a half batch if you don’t have a large freezer or enough room for a large sheet pan.
I usually make a full batch, crack it into pieces, and store them in a freezer bag.
Sometimes, if I have enough time and leftover ingredients, I will make two batches. I never have to worry about a quick breakfast this way!
- 3 cups Dannon plain yogurt
- 1 cup Smucker’s Fruit and Honey Spread (the Triple Berry version)
- 1.5 cups granola
- 1 cup blueberries
- 1 cup blackberries
- ½ cup quartered strawberries
- Prepare a large sheet pan by placing a layer of parchment paper on it.
- In a large bowl, combine the yogurt and spread and mix well. Spread the yogurt/spread mixture on top of the parchment paper. Use a spatula to even the mixture out.
- Sprinkle the granola on top and use the spatula to press down on the granola.
- Evenly place the blueberries, blackberries and strawberry quarters on top of the granola.
- Place the sheet pan in the freezer and chill for 2-3 hours or until the mixture has frozen together.
- Before serving, crack the bark in multiple pieces. Leftovers should be placed in a freezer-safe bag in the freezer.
Amount Per Serving: Calories: 252Total Fat: 12gSaturated Fat: 4gCholesterol: 16mgSodium: 65mgFiber: 5gSugar: 16gProtein: 9g