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Frozen Greek Yogurt Bark with Raspberries and Pistachios
Lacey Baier of A Sweet Pea Chef
Try this frozen greek yogurt bark with raspberries and pistachios for a healthy alternative to ice cream and a delicious cool sweet treat.
5
from 1 vote
Print Recipe
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course
Dessert
Cuisine
American
Servings
8
Calories
128
kcal
Equipment
mixing bowl
Rimmed Baking Sheet
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Ingredients
1x
2x
3x
2
cups
plain Greek yogurt
3
tablespoon
raw honey
melted
1
teaspoon
pure vanilla extract
β
teaspoon
sea salt
6
oz
fresh raspberries
sliced in half
β
cup
pistachios
finely chopped
Instructions
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 ΒΌ-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.
Nutrition
Calories:
128
kcal
Carbohydrates:
12.9
g
Protein:
6.6
g
Fat:
6.3
g
Saturated Fat:
0.3
g
Cholesterol:
9.6
mg
Sodium:
70.6
mg
Fiber:
1.9
g
Sugar:
10.2
g
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