Pistachio and Strawberry Frozen Yogurt Bark

There’s no avoiding the abundance of candy bark around the holidays — peppermint bark, in particular — but there’s no reason it can’t be enjoyed all year long. Although you generally don’t think of peppermint bark as a daily snack, this bark could convince you otherwise. Greek yogurt and some tasty toppings need to be frozen before you have tasty yogurt bark to nibble on.

Since I can always add sugar to plain yogurt, I like to keep it on hand. Therefore, the foundation of this bark is thick Greek yogurt combined with honey and some vanilla essence. If you’d like, you’re welcome to use a dash of cinnamon or your preferred sweet spice.

Stunning spring strawberries and roasted pistachios are added to the yogurt mixture before it is spread out onto a baking sheet and frozen into a lovely bark. You may now have a kid-friendly, healthful snack by breaking it up into pieces. On a scorching summer day, you could even have it at breakfast!

INGREDIENTS
2 cups plain Greek yogurt
1/4 cup plus 2 tablespoons honey
2 teaspoons vanilla extract
1/8 teaspoon fine salt
1 cup diced strawberries
1/2 cup toasted pistachios

INSTRUCTIONS

Aluminum foil should be used to line a rimmed baking sheet (make sure it will fit in your freezer; if not, line two big plates); leave away.
In a medium dish, combine the yogurt, vanilla, salt, vanilla extract, and 1/4 cup of honey. Pour the mixture onto the baking sheet and spread it evenly into a layer that is approximately 1/2 inch thick using a rubber spatula (it will not reach to the edges of the baking sheet).

In a small dish, combine the strawberries, pistachios, and 2 tablespoons of the remaining honey. Over the yogurt, evenly distribute the strawberry-pistachio mixture.

Uncover and freeze for 4 hours or until solid. Grab the foil with both hands, raise it onto a cutting board, and then pick up the bark. Serve right away after cutting into serving-sized pieces, or freeze and store in a zip-top bag.
COOKBOOK NOTES
Substitutions for the fruit and nuts: This recipe is quite adaptable; you can use pretty much any fruit and nut combination you choose. Before using, coarsely cut bigger nuts, such cashews or almonds.