Frozen Lingonberry Yogurt Bark

Lingonberries have long brightened Nordic tables, especially around Midsummer when forests yield their tart red jewels. This frozen yogurt bark swirls honeyed Greek yogurt with lingonberry jam, then finishes with toasted almonds and a crunch of rye.

Serves 6 · 10 min prep

Estimate for one serving

• 165 cal
• 9g protein
• 20g carbs
• 6g fat
• 2g fiber

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Ingredients

• 2 cups plain whole-milk Greek yogurt
• 3 tbsp honey
• 1 tsp vanilla extract
• 1/3 cup lingonberry jam or preserved lingonberries
• 1/2 cup fresh lingonberries or cranberries
• 1/4 cup toasted sliced almonds
• 2 tbsp rye flakes or crushed rye crispbread
• 1 tsp lemon zest
• 1/8 tsp pinch of flaky sea salt

Instructions

1. 1Line a rimmed baking sheet with parchment paper, making sure the paper lies flat and extends slightly up the sides.
2. 2In a medium bowl stir together the Greek yogurt, honey, vanilla extract, and lemon zest until completely smooth and lightly sweetened.
3. 3Pour the yogurt mixture onto the prepared sheet and spread it with an offset spatula into an even rectangle about 1/4-inch thick.
4. 4Warm the lingonberry jam briefly if needed so it loosens, then dollop it over the yogurt and swirl gently with a knife to create pretty red ribbons without fully mixing.
5. 5Scatter the fresh lingonberries, toasted almonds, rye flakes, and a tiny pinch of flaky sea salt evenly across the surface for crunch and Nordic flavor.
6. 6Transfer the sheet to the freezer and freeze uncovered for at least 3 hours, or until the bark is completely solid and snaps cleanly.
7. 7Once frozen hard, lift the parchment and break the bark into rustic shards with your hands or a knife.
8. 8Serve immediately straight from the freezer as a bright, refreshing Midsummer dessert; store leftovers in an airtight container in the freezer.