Description
One-pan, 15-minute frozen matcha yogurt bark with full-fat Greek yogurt and pistachios only—creamy snap, simple ratios, vegan swap, and freezer-smart storage.
Ingredients
1 1/4 cups full-fat Greek yogurt (300 g)
2–3 tsp matcha powder, sifted (up to 1 Tbsp for bold)
2 Tbsp allulose or maple/honey
1/2 tsp vanilla extract
1/4–1/2 cup pistachios, finely chopped (plus a few whole)
Instructions
1. Line a quarter sheet pan with parchment; sift matcha.
2. Whisk yogurt, sweetener, vanilla, and matcha until smooth and evenly green.
3. Spread to 1/4-inch thick; sprinkle pistachios and press lightly to adhere.
4. Freeze 2–4 hours until firm.
5. Pre-score with a warm knife, break into shards, and store airtight.
Notes
Use full-fat Greek yogurt for creamy, non-icy texture.
Keep thickness around 1/4 inch for a clean snap.
Allulose yields the softest set; maple/honey add round flavor (no honey for under-1s).
Serve straight from the freezer; temper 2–3 minutes before biting.
Storage: Freeze airtight; best quality 2–3 weeks (up to 3 months if sealed well).
External refs (authority):
USDA — Freezing & Food Safety.
Cleveland Clinic — Matcha basics & caffeine overview.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Healthy-ish Desserts
- Method: No-Bake; Freezer
- Cuisine: Modern
Nutrition
- Serving Size: 1/8 recipe
- Calories: 150
- Sugar: 8
- Sodium: 30
- Fat: 8
- Saturated Fat: 2.5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 9
- Cholesterol: 5