Raspberry Greek Yogurt Bark

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A piece or two of this Greek yogurt bark is a slightly sweet way to satisfy your snack craving!

Course Dessert

Servings

Calories 100

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