Our utterly irresistible YogurtBark features a creamy Greek yogurt and raspberry base, adorned with a medley of your favorite crunchy toppings. It's almost unbelievable that a snack this delicious can also be quite good for you!
PREP: Line a rimmed baking sheet with parchment paper. Wash the raspberries and dry them thoroughly to prevent them from becoming icy. Thinly slice or chop them and set aside.
YOGURT MIXTURE: In a medium-sized bowl, whisk together the yogurt, salt, and vanilla extract. Gradually add the honey, adjusting the quantity to suit your taste (See Note 2). Use a spatula to gently fold the sliced raspberries into the yogurt mixture until well combined.
SPREAD ON THE PAN: Transfer the mixture to the prepared tray and use a spatula to spread it out evenly to about ¼-inch thickness.
TOP: Sprinkle half of the bark with chopped pistachios and the other half with granola. Put the almond butter into a small bag, snip off the top, and pipe it over the granola-covered half. Freeze the tray overnight, or for about 4-8 hours, until it's entirely firm.
SERVE: Once fully frozen, cut the bark into pieces using a sharp knife. Enjoy it straight from the freezer; it melts quickly at room temperature.
STORAGE: Store the frozen pieces in an airtight container or resealable freezer bag, arranged in a single layer. If you must stack them, separate layers with parchment paper to prevent sticking. The bark can last up to 2 weeks in the freezer, but it's best enjoyed within the first few days for optimal flavor and texture.
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Notes
Note 1: Yogurt: Choose a full-fat Greek yogurt that you enjoy on its own to ensure a creamy texture for your bark. If you use a low-fat or non-fat version, the bark might turn out icy rather than creamy. Our hands-down favorite to use here is this honey-vanilla yogurt.Note 2: Honey: The quantity of honey required depends on your personal preference and the sweetness of the Greek yogurt you're using. Add honey gradually, adjusting the sweetness to your liking.Nutrition information includes the pistachio, granola, and almond butter toppings.