This frozen yogurt bark is our favorite no-bake treat for a hot holiday weekend. Creamy Greek yogurt, a scoop of Yonder collagen for a protein boost, and a press of red strawberries and blue blueberries. You freeze it on a sheet pan, break it into pieces, and let everyone help themselves. The kids think it is dessert. You know better. No baking, no sugar bomb, ready for the Fourth.

About Sheri Geoffreys, Founder of Yonder & Certified Health Coach

Name: Red, White & Blue Collagen Yogurt Bark
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8
Ingredients: 2 cups plain Greek yogurt; 1 to 2 scoops Yonder Flavorless Collagen; 2 tablespoons honey or maple syrup (optional); 1 cup sliced strawberries; 1 cup fresh blueberries

Sheri, Founder of Yonder and Certified Health Coach

Sheri Geoffreys is the founder of Yonder and a Certified Health Coach. She built Yonder alongside her childhood best friend, Gina, after her own health journey turned into a passion for clean, grass-fed collagen. Today she helps women feel strong, nourished, and confident from the inside out, one simple, real-food habit at a time.

Red, White & Blue Collagen Yogurt Bark

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

4 hours

Calories

A festive, no-bake frozen yogurt bark made with creamy Greek yogurt, a scoop of Yonder collagen, and fresh red and blue berries. Simple, protein-rich, and naturally sweet, it is the easiest patriotic treat for the Fourth of July weekend.

Image of Red, White & Blue Collagen Yogurt Bark

Ingredients

2 cups plain Greek yogurt
1 to 2 scoops Yonder Flavorless Collagen
2 tablespoons honey or maple syrup (optional)
1 cup sliced strawberries
1 cup fresh blueberries

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Directions

Line a sheet pan with parchment paper.
Stir 1 to 2 scoops of Yonder Flavorless Collagen into the Greek yogurt until smooth. Stir in honey or maple syrup if you want a little sweetness.
Spread the yogurt evenly across the parchment, about a quarter inch thick.
Press the sliced strawberries and fresh blueberries into the yogurt.
Freeze for 3 to 4 hours, until firm. Break into pieces and keep frozen until ready to serve.

Nutrition

per serving: Calories; 61

Amount/Serving % Daily Value

Carbs: 9 grams; 3%
Protein: 6 grams; 11%
Fat: 0 grams
Saturated Fat: 0 grams
Trans Fat: 0 grams
Cholesterol: 3 milligrams; 1%
Fiber: 1 grams; 3%
Sugar: 7 grams
Sodium: 19 milligrams; 1%
Iron: 0 milligrams
Potassium: 124 milligrams; 4%

Red, White & Blue Collagen Yogurt Bark

Author

Sheri Geoffreys, Founder of Yonder & Certified Health Coach

Prep Time

10 minutes

Cook Time

4 hours

Servings

Ingredients

2 cups plain Greek yogurt

1 to 2 scoops Yonder Flavorless Collagen

2 tablespoons honey or maple syrup (optional)

1 cup sliced strawberries

1 cup fresh blueberries

Directions

Line a sheet pan with parchment paper.

Stir 1 to 2 scoops of Yonder Flavorless Collagen into the Greek yogurt until smooth. Stir in honey or maple syrup if you want a little sweetness.

Spread the yogurt evenly across the parchment, about a quarter inch thick.

Press the sliced strawberries and fresh blueberries into the yogurt.

Freeze for 3 to 4 hours, until firm. Break into pieces and keep frozen until ready to serve.

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