Strawberry yogurt bark freezes lightly sweetened Greek yogurt into a crisp cold snack with berries and pistachios. Store the broken pieces in the freezer and bring out only what you plan to eat.
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Recipe at a Glance
- Yield: 12 pieces
- Preparation: 15 minutes
- Cooking: 0 minutes
- Resting and chilling: Freeze at least 4 hours
Table of Contents
Ingredients
Bark
| Ingredient and amount |
|---|
| 500 g thick plain Greek yogurt |
| 3 tablespoons honey |
| 1 teaspoon vanilla extract |
| 200 g strawberries, thinly sliced and patted dry |
| 30 g chopped pistachios |
Before You Start
Use thick yogurt and dry fruit so the bark freezes with fewer large icy patches.
Directions
1. Line tray
Line a small rimmed tray about 20 x 30 cm with parchment and check it fits flat in your freezer.
2. Mix
Stir yogurt, honey and vanilla until smooth. Taste before freezing and adjust sweetness if desired.
3. Spread
Spread evenly over parchment to about 8 mm thick. Scatter strawberries and pistachios and press them lightly into the yogurt.
4. Freeze
Freeze flat for at least 4 hours until solid all the way through.
5. Break
Lift from the tray and break into pieces. Serve directly from the freezer.
Cook’s Tips
- Use thick yogurt and dry fruit so the bark freezes with fewer large icy patches.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Keep pieces in a sealed freezer container with parchment between layers for up to 2 weeks. Do not store in the refrigerator, where it will soften back into yogurt.
Frequently Asked Questions
Can I use another sweetener?
Maple syrup can replace honey in the same amount.
Can I omit nuts?
Yes. Leave them off or use a suitable seed if desired.