Miss Kardea Brown's Frozen Yogurt Bark with Strawberry-Balsamic Jam, as seen on the Food Networks, Delicious Miss Brown, Season 6.
Recipe courtesy of Kardea Brown

Frozen Yogurt Bark with Strawberry-Balsamic Jam

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  • Level: Easy
  • Total: 4 hr 35 min (includes freezing time)
  • Active: 30 min
  • Yield: 8 to 12 servings (2 cups jam)
What I love about my Strawberry-Balsamic Jam is how versatile it is. Sure, you can spread it on toast or use it as a cake filling. I thought I'd do something a little different here and make a healthy-ish frozen treat to keep on hand for when I get a sweet tooth.


Strawberry-Balsamic Jam:

Frozen Yogurt Bark:


  1. Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
  2. Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

Cook’s Note

If you want to make just the jam, transfer it to two 8-ounces jars after cooled. Store in the refrigerator for up to 30 days.