Frozen Yogurt Bark With Pistachios and Raspberries Snack

snack week yogurt raspberry pistachio frozen dessert breakfast nut berry healthy snack kidney friendly vegetarian pescatarian wheat/gluten-free peanut free soy free kosher

Anna Stockwell

Serves 6–8

Source

Ingredients

2 cups full-fat unsweetened Greek yogurt

3 tablespoons honey

1 teaspoon vanilla extract

Pinch of kosher salt

1/2 cup fresh raspberries, halved, or other fruit or berry

1/3 cup chopped unsalted pistachios or other nut

Method

Line a rimmed baking sheet with parchment or wax paper. Using a rubber spatula, mix yogurt, honey, vanilla, and salt in a medium bowl until smooth. Pour into the center of prepared sheet and spread to 1/4" thick. Top with raspberries and pistachios. Freeze until completely firm, about 4 hours. Break into pieces to serve.

Yogurt bark can be made 2 months ahead. Freeze in a resealable container.