Strawberry and Pistachio Frozen Yogurt Bark

Strawberry and Pistachio Frozen Yogurt Bark
Preparation time
5 mins
Cooking time
5 mins
8 people

Strawberry and Pistachio Frozen Yogurt Bark.

There’s no avoiding all the candy bark around the holidays — peppermint bark, I’m looking at you — but there’s no reason why bark can’t be a year-round affair. And while peppermint bark probably doesn’t fit into your idea of an everyday food, here’s a bark that just might change your mind. All you have to do is freeze Greek yogurt with some fun toppings, and boom — healthy yogurt bark is ready for snacking!


Strawberry and Pistachio Frozen Yogurt Bark


  • 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


  1. Line a rimmed baking sheet with aluminum foil (make sure it fits in your freezer, otherwise line two large plates instead); set aside.
  2. Whisk the yogurt, 1/4 cup of the honey, vanilla, and salt together in a medium bowl. Pour onto the baking sheet and use a rubber spatula to spread into an even layer about 1/2-inch thick (it will not reach to the edges of the baking sheet).
  3. Place the strawberries, pistachios, and remaining 2 tablespoons honey in a small bowl and mix gently to combine. Scatter the strawberry-pistachio mixture evenly over the yogurt.
  4. Freeze uncovered until solid, about 4 hours. Pick up the bark by grasping the foil and lifting it up and onto a cutting board. Cut into serving pieces and serve immediately, or keep frozen in an resealable plastic bag.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

Recipe rating