Frozen Yogurt Bark With Raspberries And Pistachios

1. 1

   Line a rimmed baking sheet with parchment paper and then set aside.

2. 2

   In a medium mixing bowl, combine plain, unsweetened greek yogurt, raw honey, sea salt, and vanilla extract and mix until smooth. Gently fold in the sliced raspberries.

3. 3

   Pour mixture into the center of the prepared baking sheet and spread to approximately 1/4-inch thickness, taking care to keep as even as possible. Sprinkle with chopped pistachios and then place into the freezer overnight until completely firm, or at least 4-6 hours.

4. 4

   Once frozen, break into pieces using your hands. Any extras can be stored in the fridge for up to 2 weeks.

* Per serving · 4 servings · Values may vary.