Honey Fig Labne Frozen Greek Yogurt Bark

What’s a healthy sweet treat for hot days? Frozen Greek yogurt bark! We’ve upped the ante by using labne, a thick, creamy yogurt spread that is just perfect in this frozen nutritious confection with figs and pistachios sprinkled all over the top. Here’s why this frozen Greek yogurt bark recipe will become your go-to sweet summer snack.

Frozen Greek Yogurt Bark Recipe: a Better Way to Frozen Yogurt

The idea of frozen Greek yogurt bark is a good one! So many people love frozen yogurt—it was a huge trend to go get soft serve swirls of tangy, sweet, tart frozen yogurt a few years ago, but something to consider is that in order to get that level of sweetness and tartness in line together, there’s a lot of sugar included. We thought there must be a better easier way.

Yogurt + Labne: What’s the Difference?

Greek yogurt is a mainstay in our refrigerator since it’s been strained and thicker in texture. It’s creamy and full of protein, making it a great pre-workout snack, post-workout snack, snack for afternoon cravings, dessert, poolside snack… you get the idea! Yogurt has lactobacillus acidophilus, a probiotic essential to yogurt and good for the gut. So, in addition to eating Greek yogurt for flavor, it’s also in regular rotation for its nutritious attributes.

Labne is also called “kefir cheese” and is further strained from the point of Greek yogurt. It’s got an even richer, more decadent mouthfeel and tastes like a little bite of heaven! It’s not quite as firm as cream cheese, though you could certainly substitute for your next schmear, or in place of sour cream and plain yogurt. Use it in dips, spread on sandwiches, as a meat tenderizer, and stirred into soup for creaminess. It makes a terrific foundation for a savory fig feta filling baked into Fig Feta Puff Pastry Parcels. We also feature it in a sweet Cinnamon Fig Labne Dip to serve with sliced fruit, in White Wine Honey Syrup Poached Fig Labne Parfaits. For the Honey Fig Labne Greek Yogurt Bark recipe below, we are using Mediterranean Labne from Karoun Dairies for the best texture and flavor.

Let’s Talk about Frozen Dairy

A little bit of science—what happens to water when it freezes? Ice. Part of the magic and chemistry of ice cream is to create just enough ice crystals to give it body but not so much that it becomes icy. So, a question then with frozen yogurt is fat content—partly because the thinner yogurts have more liquid. Greek yogurt strains out the whey, removing some of the liquid. Why this matters: labne is even thicker and smoother, which means you will find an even better texture than if you just made frozen Greek yogurt bark.