This delicious snack has just the right mix of crisp, creamy, and barely sweet. It’s a frozen treat that’s exactly what we want to snack on all summer long. Make it with pistachios and raspberries, or swap in your favorite nut and berry.
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
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.
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