There’s been a travesty on the blog over the past five years and I’d like to talk about it today.
I know: this is just wrong. Inexcusable. Unthinkable.
Pistachios are like my absolute favorite nut, yet I have neglected them for so long.
So, in an effort to make things right again, I give you this Frozen Yogurt Bark with Raspberries & Pistachios. One small step for the blog and all the clean eating deliciousness we’ve got up in here, and one BIG leap forward for pistachio recipe representation.
Few. This feels good.
That pistachio tho.
Being a clean eating family, we go through a lot of fresh fruit in our home. So it was just bound to happen that I’d throw fresh raspberries in my greek yogurt, top it with chopped pistachios, and toss it in the freezer.
It’s kinda my M.O. to do such things.
And then eat them, smiling. Because pistachios.
I wanted to also add a healthy bark recipe here because this homemade bark post from long ago (before my clean eating days) is quite popular on “them internets” and so I wanted a healthy, but equally delicious, bark alternative as a nice balance.
And, really, when you think about it…there’s nothing a raspberry can do wrong in my book. They’re like little red tart, yet sweet, bites of sunshiny goodness.
Frozen Yogurt Bark With Raspberries & Pistachios
So, if you’re looking for a way to cut your ice cream cravings and to quit sugar, this frozen yogurt bark will do the trick.
- 2 cups plain Greek yogurt
- 3 tbsp raw honey melted
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt
- 6 oz fresh raspberries sliced in half
- 1/3 cup pistachios finely chopped
- Line a rimmed baking sheet with parchment paper and then set aside.
- In a medium mixing bowl, combine the plain, unsweetened greek yogurt, raw honey, sea salt, and vanilla extract and mix until smooth.
- Gently fold in the sliced raspberries.
- Pour mixture into the center of the prepared baking sheet and spread to approximately 1/4-inch thickness, taking care to keep as even as possible.
- Sprinkle with chopped pistachios and then place into the freezer overnight until completely firm, or for at least 4-6 hours.
- Once frozen, break into pieces using your hands.
- Any extras can be stored in the fridge for up to two weeks.
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