Almond Butter Yogurt Bark

Almond Butter Yogurt Bark | Food and Nutrition Magazine | Recipe Roundup

A delicious frozen treat combining almond butter and Greek yogurt, topped with wild blueberries, almonds and matcha green tea.


This sponsored recipe is brought by the Almond Board of California as part of Food & Nutrition's Recipe Roundup program. Click for more recipes.

Almond Butter Yogurt Bark

Recipe by Karman Meyer, RDN, LDN


  • ½ cup (122 grams) vanilla nonfat Greek yogurt
  • ¼ cup (64 grams) almond butter
  • ½ teaspoon (18 grams) honey
  • 1 tablespoon (8 grams) frozen wild blueberries
  • 1 tablespoon (5 grams) sliced almonds
  • matcha green tea powder (optional)


Line a baking sheet with parchment paper. In a small mixing bowl, stir together the yogurt, almond butter and honey. Pour the almond butter-yogurt mixture onto the parchment paper and, using the back of a spoon, spread into a ¼-inch thick rectangle. Top with the wild blueberries and almond slices. Sprinkle with matcha green tea powder. Place the baking sheet in the freezer for 2 to 4 hours. Once frozen, cut the almond butter bark into 4 pieces immediately upon removing from freezer. Enjoy right away or store frozen in a freezer-safe container. Serves 2.

Nutrition Information

Serving Size: 2 pieces

CALORIES 288; TOTAL FAT 19g; SAT. FAT 2 g; CHOL. 2mg; SODIUM 94mg; CARB. 21g; FIBER 4g; SUGARS 16 g; PROTEIN 13g; POTASSIUM 340mg; PHOSPHORUS 248mg

Note: Optional matcha green tea powder not included in analysis.

Karman Meyer, RD, LDN​Karman Meyer, RDN, LDN, is a Nashville-based dietitian specializing in food service management, adult weight management and recipe development. Check out her website and follow her on Twitter and Pinterest

Edit Module

More Stone Soup

Mindful Eating: Resources for Mindfulness and Meditation

Mindful Eating: Resources for Mindfulness and Meditation

Can enjoying your food help improve your health? More and more studies are linking mindful eating with nutrition and health benefits.
Blueberry Cornbread Bites

Blueberry Cornbread Bites

A tasty cornbread with a whole-wheat bonus is topped with siggi’s yogurt and a molasses pine nut brittle.
Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

This non-dairy chocolate cheesecake has a thick, creamy, pudding-like texture, and isn't cloyingly sweet.
Quinoa, Kale and Bacon Veggie Bowl

Quinoa, Kale and Bacon Veggie Bowl

Here is our homemade version of a wonderful dish on the menu of the Tupelo Honey Cafe in Tupelo, MS.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop