Key Lime Pie Yogurt Bark (Print Page)

Honey-sweetened Key lime yogurt frozen with graham crunch, white chocolate and almonds for a bright, creamy frozen treat.

# What You Need:

→ Yogurt Base

01 - 2 cups plain Greek yogurt
02 - 3 tablespoons honey or maple syrup
03 - Zest of 2 Key limes (or regular limes)
04 - 2 tablespoons fresh Key lime juice
05 - 1 teaspoon pure vanilla extract

→ Toppings

06 - 1/2 cup graham crackers, roughly crushed
07 - 1/4 cup white chocolate chips (optional)
08 - Additional lime zest for garnish
09 - 1/4 cup sliced almonds (optional)

# Directions:

01 - Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
02 - In a mixing bowl, combine the Greek yogurt, honey or maple syrup, lime zest, lime juice, and vanilla extract. Stir thoroughly until the mixture is smooth and creamy with no streaks remaining.
03 - Pour the yogurt mixture onto the prepared baking sheet and spread it evenly into a rectangle approximately 1/2 inch thick, working quickly to maintain an even layer.
04 - Scatter the crushed graham crackers evenly across the surface. Sprinkle white chocolate chips and sliced almonds over the top if desired, and finish with an additional dusting of lime zest.
05 - Place the baking sheet level in the freezer and freeze for a minimum of 3 hours, or until the bark is completely set and firm to the touch.
06 - Once fully frozen, lift the bark out of the pan using the parchment paper overhang. Break or cut into serving-sized pieces.
07 - Serve immediately straight from the freezer. Store any remaining pieces in an airtight container in the freezer for up to 1 month.

# Expert Tips:

01 -
  • No oven, no stove, no fancy equipment, just a bowl and a baking sheet and a little patience while the freezer does the real work.
  • It captures everything people love about Key lime pie without the stress of a custard that might curdle or a crust that could crumble.
02 -
  • The bark softens frighteningly fast at room temperature so only take out what you plan to eat immediately and keep the rest in the freezer.
  • Freezing on a perfectly level shelf prevents one side from ending up paper thin while the other side turns into a yogurt slab.
03 -
  • Taste the yogurt mixture before you spread it out and adjust the honey or lime juice because yogurt brands vary widely in tartness.
  • Crush the graham crackers by hand inside a zip top bag rather than using a food processor so you get a mix of sizes.

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