Frozen Yogurt Bark


  • 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


  1. Line a rimmed baking sheet with parchment or wax paper.

  2. 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.

  3. Freeze until completely firm, about 4 hours. Break into pieces to serve.

*Yogurt bark can store for 2 months in a freezer, in a resealable container.

| Adapted from Epicurious/ANNA STOCKWELL