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Easy Baklava Frozen Yogurt Bark
Crisp walnuts, sweet honey, and a hint of lemon zest transform plain Greek yogurt into a frozen treat that channels the flavors of classic baklava. It's an incredibly simple, no-bake dessert that hits all the right notes without heating up your kitchen. Crushed whole-grain crackers stand in for flaky phyllo dough, giving you that signature texture in a fraction of the time. Keep a batch stashed in the freezer for when you need a cool, creamy bite.
Ingredients
- 2 cups plain whole-milk Greek yogurt
- 2 tablespoons plus 1 teaspoon honey, divided
- 1 teaspoon vanilla extract or ¼ teaspoon almond extract
- 1 lemon
- ½ cup crumbled whole-grain crackers and/or breakfast cereal
- ¼ cup chopped walnuts or other nuts
- ½ cup frozen or fresh fruit, such as chopped peaches or strawberries, or whole blueberries
Instructions
- 1Line a large rimmed baking sheet with parchment paper.
- 2Whisk the yogurt, 2 tablespoons of honey, and the vanilla extract together in a large bowl. Pour the mixture onto the prepared baking sheet and spread it to an even ⅛-inch thickness.
- 3Grate the lemon zest evenly over the yogurt layer. Drizzle the remaining 1 teaspoon of honey across the top.
- 4Drag a spatula or knife through the yogurt a few times to swirl the honey and lemon zest into the base. Don't overmix; you want distinct ribbons of honey running through the bark.
- 5Scatter the crushed crackers, chopped walnuts, and fruit evenly over the swirled yogurt. Press them in gently so they stick to the base before it freezes.
- 6Freeze for 2 to 3 hours until completely firm. Peel away the parchment paper and break the bark into pieces.
Nutrition
170kcal
Calories
10g
Protein
8g
Fat
1g
Fiber
58mg
Sodium
12mg
Cholesterol
Notes
- Storage: Keep leftover bark pieces in an airtight container in the freezer for up to 3 months.
- Tip: This is a smart way to use up broken whole-grain crackers or breakfast cereal crumbs at the bottom of the box.
- Swap: You can use chopped pistachios or almonds instead of walnuts for a different flavor profile.