Recipe: Strawberry and Pistachio Frozen Yogurt Bark

Recipe: Strawberry and Pistachio Frozen Yogurt Bark

(Image credit: Maria Siriano)

There's no avoiding all the candy bark around the holidays — peppermint bark, I'm looking at you — but there's no reason why bark can't be a year-round affair. And while peppermint bark probably doesn't fit into your idea of an everyday food, here's a bark that just might change your mind. All you have to do is freeze Greek yogurt with some fun toppings, and boom — healthy yogurt bark is ready for snacking!

(Image credit: Maria Siriano)

I like stocking my fridge with plain yogurt since I can always sweeten it up myself, so the base of this bark starts with thick Greek yogurt mixed with honey and some vanilla extract. Feel free to add a pinch of cinnamon or your favorite sweet spice if you'd like, too.

The yogurt mixture gets spread onto a baking sheet and sprinkled with some gorgeous spring strawberries and toasty pistachios for crunch before it all gets frozen into a stunning bark. Break it up into pieces, and now you've got a healthy snack that kids will find fun to eat. You can even have it for breakfast on a hot summer day!

Strawberry and Pistachio Frozen Yogurt Bark

Serves 8

2 cups plain Greek yogurt
1/4 cup plus 2 tablespoons honey
2 teaspoons vanilla extract
1/8 teaspoon fine salt
1 cup diced strawberries
1/2 cup toasted pistachios

Line a rimmed baking sheet with aluminum foil (make sure it fits in your freezer, otherwise line two large plates instead); set aside.

Whisk the yogurt, 1/4 cup of the honey, vanilla, and salt together in a medium bowl. Pour onto the baking sheet and use a rubber spatula to spread into an even layer about 1/2-inch thick (it will not reach to the edges of the baking sheet).

Place the strawberries, pistachios, and remaining 2 tablespoons honey in a small bowl and mix gently to combine. Scatter the strawberry-pistachio mixture evenly over the yogurt.

Freeze uncovered until solid, about 4 hours. Pick up the bark by grasping the foil and lifting it up and onto a cutting board. Cut into serving pieces and serve immediately, or keep frozen in an resealable plastic bag.

Recipe Notes

  • Fruit and nut substitutions: This recipe is really quite flexible; you can use pretty much any kind of fruit and nut combination that you'd like. Coarsely chop larger nuts, like cashews or almonds, first before using.
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