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+ servings

Peach Melba Yogurt Bark

Lindsey Johnson
Whip up a batch of this dessert-inspired healthy snack that's loaded with protein, probiotics, and irresistible fruit flavors.
Prep Time 15 mins
Total Time 4 hrs
Course Breakfast, Snack
Servings 6 servings


  • 2 5.3-ounce single serve cups of siggi's 0% peach skyr
  • 2 5.3-ounce single serve cups of siggi's 0% raspberry skyr
  • 2 5.3-ounce single serve cups of siggi's 0% vanilla skyr
  • 1 fresh ripe peach thinly sliced
  • 1 cup fresh raspberries
  • Sprinkle of bee pollen and sliced or chopped nuts for garnish (optional)


  • Line a rimmed baking sheet with parchment or waxed paper.
  • Stir each container of yogurt to loosen it a bit. Dollop the yogurt over the parchment or waxed paper alternating flavors. With an offset spatula, swirl the colors together and smooth the top as best you can. Arrange the sliced peaches and raspberries over the entire surface, gently pressing them into the yogurt so they stay in place. Sprinkle the top with bee pollen and chopped nuts, if using.
  • Place the baking sheet in the freezer for several hours, or until frozen solid. Remove the pan from the freezer, and cut or "break" the bark into pieces. Transfer to an airtight container and store in the freezer for up to a few weeks.


Any yogurt flavor(s) and fresh diced or sliced fruit can be substituted for the one listed in the recipe to create new varieties. 
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