Frozen Yogurt Bark

Serves 16

  • 1.6 lbs.  full-fat Greek yogurt

  • 2.7 oz. honey

  • 1 tsp. vanilla extract

  • 4 strawberries, thinly sliced

  • 3.2 oz. granola

  • 2 tbsp. pistachios, crushed

Line a 10x15″ sheet pan with parchment paper or aluminum foil.

In a medium bowl, stir together the yogurt, honey and vanilla extract. Pour the mixture onto the sheet and spread into an even layer.

Sprinkle the top with the thinly sliced strawberries, granola and crushed pistachios (or the toppings of your choice).

Freeze for 3 hours, then break or cut into pieces and serve.

Store the pieces in a sealed container in the freezer for up to 2 weeks.

RecipeKelly MorganRecipeComment