Description
A refreshing, no-cook frozen treat that combines creamy yogurt with tart raspberries for a delicious and healthy snack. Perfect for hot days or as a guilt-free dessert alternative.
Ingredients
Scale
For the Crust:
- For the yogurt base:
- 2 cups Greek yogurt (plain or vanilla)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- For the raspberry layer:
- 1 cup fresh or frozen raspberries
- 1 tablespoon honey or maple syrup
- 1 teaspoon lemon juice
- For topping (optional):
- 2 tablespoons chopped nuts (almonds, pistachios)
- 1 tablespoon chia seeds
- 1 tablespoon shredded coconut
Instructions
1. Prepare the Crust:
- 1. Line a baking sheet (approx. 9×13 inches) with parchment paper.
- 2. In a bowl, mix Greek yogurt, honey/maple syrup, and vanilla extract until smooth. Spread evenly on the prepared baking sheet (about 1/4 inch thick).
- 3. In a separate bowl, mash raspberries with honey/maple syrup and lemon juice until slightly chunky.
- 4. Drop spoonfuls of raspberry mixture over the yogurt layer, then swirl gently with a knife for a marbled effect.
- 5. Sprinkle optional toppings evenly over the surface.
- 6. Freeze for at least 4 hours or until completely firm.
- 7. Break or cut into pieces before serving. Store leftovers in an airtight container in the freezer.
Notes
For vegan version: Use coconut yogurt and agave syrup. For thicker bark, use full-fat yogurt. If using frozen raspberries, thaw slightly before mashing.