Recipe: Raspberry Greek Yogurt Bark
Recipe: Raspberry Greek Yogurt Bark

Raspberry Greek Yogurt Bark


2 cups plain, reduced-fat (2%) Greek yogurt
1 lemon, zest only
2 tablespoons honey
1 cup frozen raspberries
1/2 cup shelled pistachios
1/4 cup slivered almonds


Line small baking pan with aluminum foil.


In medium bowl, combine first 3 ingredients. Stir until well incorporated.


Add berries, pistachios and almonds to mixture. Fold in until well incorporated. Spread mixture in baking pan and place in freezer for about 2-3 hours, or until hardened.


Once hardened, remove bark from pan and either cut or break up into pieces. Allow to thaw about 5 minutes before eating.


Notes: Store remaining bark in freezer. You can experiment with any ingredients you have on hand, such as frozen cherries with dark chocolate chunks, frozen blueberries with unsweetened flaked coconut or dried cranberries with pecans.

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