Raspberry Greek Yogurt Bark
A piece or two of this Greek yogurt bark is a slightly sweet way to satisfy your snack craving!
Ingredients
- 2 cups plain reduced-fat (2%) Greek yogurt
- the zest of 1 lemon
- 2 tablespoons honey
- 1 cup frozen raspberries
- ½ cup shelled pistachios
- ¼ cup slivered almonds
Instructions
- Line a 9×7 baking dish or small baking sheet with aluminum foil.
- In a medium bowl, combine the first 3 ingredients. Stir until well incorporated.
- Add the berries, pistachios, and slivered almonds to the mixture. Fold in until well incorporated.
- Spread the mixture evenly in the baking dish or on a baking sheet, and place in the freezer for about 2-3 hours, or until hardened. (If using a small baking sheet, you may not use the entire surface area. The yogurt mixture should be about 1/2-inch thick on the baking sheet.)
- Once hardened, remove the bark from the dish and either cut or break up into pieces.
- Allow to thaw for about 5 minutes before eating.
Notes
To make Raspberry Greek Yogurt Shots, pour the Greek yogurt mixture into 10, 2-ounce shot glasses (opposed to pouring the mixture in a baking dish or on a baking sheet), cover, and place the filled shot glasses in the freezer. Allow to thaw for several minutes before eating.
Nutrition
Calories: 100kcal | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 15mg | Fiber: 0.75g | Sugar: 6g
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