You’ve probably seen yogurt bark recently on your Facebook newsfeed like I have (thanks, Tasty!).
One afternoon when I became a little hangry for going a little too long without a snack or a small meal, I started pulling fresh berries out of the fridge. Then I noticed the creamy, full-fat, rich, gooood yogurt. A full can, a rarity in my house.
While I was still hangry and searching for a snack, I was desperately thinking “I’m never going to let myself go this long without something to eat again!” I started snacking on chocolate (not a filling snack, but hey I needed some brain food to at least get started on finding something good to eat) while I started to prepare some tangy yogurt bark.
It’s ridiculously easy to make, and you don’t really need a recipe to make it, but I’m going to list out everything for you just to make things easier for you.
How does it taste, you ask? Deliciously tangy. The fruit is refreshing. The pistachios add a nice texture and flavor to the bark. And it’s all slightly sweet, thanks to some honey.
How does it hold up? So, I’m not using greek yogurt, which a lot of people seem to have issues with when freezing. I’m using old-fashioned creamy yogurt from Trader Joe’s (it’s a red plastic container if you see it there), and I haven’t really come across a similar yogurt in other stores. This one is especially creamy but still has a pourable consistency.
How long does it last? I wouldn’t keep it around for too long in the freezer, because the longer you keep it in there, the more likely it is for the taste to change and for ice crystals to develop. Do store it in an airtight plastic container for max freshness.
Remember, all the ingredients can be adjusted to your taste or to the quantity you’re making! There really aren’t any rules.
Ingredients
- 1 1/2 cups creamy, plain yogurt (my yogurt is from Trader Joe's)
- 3-4 tbsp honey, to taste
- 3-4 fresh or frozen strawberries, sliced
- 8-10 fresh or frozen blackberries, halved
- 2 tbsp crushed pistachios
Instructions
- First of all, prep your ingredients. Slice your strawberries, chop your pistachios, etc.
- Add a layer of aluminum foil to a baking sheet. I used a pizza pan since I was making a small batch for myself.
- In a mixing bowl, mix together the honey and yogurt.
- Pour the honey and yogurt onto the prepared baking sheet.
- Scatter the strawberries, blackberries, and crushed pistachios all over the yogurt.
- Put in the freezer for 2-4 hours until frozen.
- Remove from freezer and break the bark into large pieces. Use a sharp knife for help.
- Eat immediately! Some of it will melt on your hands--it's inevitable.
- Store the rest in an airtight container in your freezer.
