- 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.