Key Lime Pie Yogurt Bark (Print version)

Refreshing frozen treat with tangy lime, creamy yogurt, and sweet graham cracker crunch.

# What goes in:

→ 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)

# Cooking steps:

01 - Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper and set aside.
02 - In a mixing bowl, combine the Greek yogurt, honey or maple syrup, lime zest, lime juice, and vanilla extract. Stir until the mixture is smooth and creamy.
03 - Pour the yogurt mixture onto the prepared baking sheet and spread it evenly into a rectangle about 1/2 inch thick.
04 - Sprinkle the crushed graham crackers evenly over the yogurt surface. Scatter white chocolate chips, sliced almonds, and extra lime zest on top as desired.
05 - Transfer the baking sheet to the freezer and freeze for at least 3 hours, or until the bark is fully set and firm to the touch.
06 - Once completely frozen, lift the bark out of the pan using the parchment paper edges. Break or cut into serving-sized pieces.
07 - Serve immediately. Store any leftovers in an airtight container in the freezer for up to 1 month.

# Tips from flavorandfeast:

01 -
  • It tastes exactly like Key lime pie but you never turn on the stove, which in summer is honestly a public service.
  • The contrast between creamy frozen yogurt and those crunchy graham bits will make you stand at the freezer eating shard after shard straight off the pan.
02 -
  • This bark goes from perfect to puddle in about ten minutes at room temperature so keep it in the freezer until the absolute last second before serving.
  • Once I tried rushing the freeze time at two hours and the center was slushy and sad. Patience is the real secret ingredient here.
03 -
  • Freeze the baking sheet for fifteen minutes before spreading the yogurt on it because a cold surface helps the mixture set faster and more evenly.
  • Run your knife under hot water and dry it between cuts if you want clean bakery style squares instead of jagged rustic pieces.

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