Ingredients

• 2 cups full-fat unsweetened Greek yogurt
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1/2 cup fresh raspberries, halved, or other fruit or berry
• 1/3 cup chopped unsalted pistachios or other nut

Instructions

1. Line a rimmed baking sheet with parchment or wax paper. Using a rubber spatula, mix yogurt, honey, vanilla, and salt in a medium bowl until smooth. Pour into the center of prepared sheet and spread to 1/4" thick. Top with raspberries and pistachios. Freeze until completely firm, about 4 hours. Break into pieces to serve.
2. Yogurt bark can be made 2 months ahead. Freeze in a resealable container.