Directions

1. Combine Greek yogurt and syrup in a bowl.
2. Line a baking sheet with parchment paper and pour the yogurt mixture onto it. Spread the mixture across the pan into a thin layer. Add granola, blueberries, and strawberries in an even layer across the top.
3. Place aluminum foil over the baking sheet. Freeze for two hours, or overnight, until the bark is fully frozen. Cut the bark into squares. Serve immediately or store in the freezer in an airtight container or bag.