Raspberry Greek Yogurt Bark

Serves Makes ~10 servings


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


  1. Line a 9×7 baking dish or small baking sheet with aluminum foil.
  2. In a medium bowl, combine the first 3 ingredients. Stir until well incorporated.
  3. Add the berries, pistachios, and slivered almonds to the mixture. Fold in until well incorporated.
  4. 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.)
  5. Once hardened, remove the bark from the dish and either cut or break up into pieces.
  6. Allow to thaw for about 5 minutes before eating.

*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.

For a healthy way to satisfy your sweet tooth, try a Frozen Raspberry Greek Yogurt Shot!

Nutrition Info

  • Calories: 100
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: <5mg
  • Sodium: 15mg
  • Carbohydrates: 8g
  • Fiber: <1g
  • Sugar: 6g
  • Protein: 6g


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