Photo by Chelsea Kyle, Food Styling by Anna Stockwell
Just the right mix of crisp, creamy, and barely sweet, this frozen treat is exactly what we want to snack on all summer long. Make it with pistachios and raspberries, or swap in your favorite nut and berry.
Recipe information
Total Time
4 hours
Yield
Serves 6–8
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
Preparation
Step 1
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.
Do Ahead
Step 2
Yogurt bark can be made 2 months ahead. Freeze in a resealable container.
Recipe notes
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