We are huge Greek yogurt fans in our house. As the base for healthy breakfast parfait, in a smoothie, on top of whole grain waffles, as a sour cream substitute, or just on its own, Greek yogurt is definitely a family staple. I love its thick, rich texture, and love even more that it’s packed full of protein—double the amount of regular yogurt (18-20 grams per ¾ cup serving)—which helps keep tummies full and energy levels stable.

We choose Greek yogurt that has between 2-5% milk fat, not only because we have a toddler who requires a little extra dietary fat for growth and development, but also because it simply tastes better to us, and keeps us satisfied longer. Dietary fat – just like protein—provides a feeling of satiety after a meal or snack, helping to stabilize blood sugar levels, and curb cravings throughout the day. Dietary fat is no longer the “nutritional bad guy”. Contrary to the common, old-school belief that it promoted unhealthy weight gain and raised the risk for chronic disease, we now know that dietary fat is important for health, and helps with nutrient absorption as well as brain and nerve function.

What seems to be more of a concern when it comes to weight management and chronic disease risk, is added sugar. That’s why I make sure to buy either plain yogurt, and flavor it with a bit of maple syrup or honey, or buy flavored yogurt that has no more than 20 grams of total sugar per 175 mls ( ¾ cup) serving. Greek yogurt naturally contains about 10-12 grams of natural-occurring sugar (lactose), so the extra would be considered “added” sugar—less is better here.

For this delicious recipe, I chose a higher fat Greek vanilla yogurt (5%) because it freezes a little better than lower fat versions. As a mom, I love that this recipe is so easy to make (and that my kids LOVE it!), and as a dietitian, I love that there are only 6 simple ingredients and not a lot of added sugar!

My kids love helping in the kitchen, so I put them to work, by getting them to stir and spread the yogurt mixture, and choose the toppings. This bark is nutritious enough to be snack-worthy, but delicious and sweet enough to be considered a dessert!


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Written by a Registered Dietitian.


Read more by: Sarah
Sarah Remmer, RD is a Mom of three, and Registered Dietitian in Calgary, Alberta. Sarah runs a nutrition consulting and communications company, where she specializes in infant and kids nutrition. Sarah is also a freelance nutrition writer and blogger.
Member Of
College of Dietitians of Alberta
Dietitians of Canada
Chocolate Peanut Butter and Banana Frozen Yogurt Bark
Prep Time
10 minutes + freeze overnight
Nutritional Info
Calories50 kcal
Protein2 g
Fat2 g
Carbohydrate8 g
Fibre0.7 g
Sodium7 mg
Calcium27 mg
Source: Sarah Remmer, RD


2 cups(500 ml)vanilla, full-fat Greek yogurt
2 tbsp(30 ml)natural peanut butter (you can use a peanut-free seed butter substitute here)
2 tbsp(30 ml)maple syrup
1/4 cup(60 ml)cocoa powder
2 largebananas, sliced
1/4 cup(60 ml)dark chocolate chips and/or peanut butter chips


  1. Prepare a baking sheet by lining it with parchment paper.
  2. In a medium bowl, combine Greek yogurt, natural peanut butter, maple syrup and cocoa powder. Stir until smooth and uniform in texture and colour.
  3. Slice bananas and add half of the slices to the mixture, stirring gently.
  4. Pour the mixture onto the prepared baking sheet and spread evently. Top with remaining banana slices, and then sprinkle with chocolate chips. Freeze overnight.
  5. With a large, sharp knife, slice forzen yogurt bark into medium-sized squares. Transfer the uneaten bark to a freezer-safe, sealable container and freeze right away (they melt fast!). Enjoy!!