dessert · american
Frozen Yogurt Bark
Raspberry, pistachio, dark chocolate, snapped cold. 13g protein.
A sheet of honey-vanilla Greek yogurt studded with bleeding raspberries, salty pistachios and thin zigzags of dark chocolate, frozen hard and snapped into shards. Whey in the yogurt is the quiet trick: it keeps the bark creamy instead of icy. It lives in your freezer for weeks and disappears in days.
8.4 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Yogurt base
- 2 cups 2% plain Greek yogurt455 g 2% plain Greek yogurt
- 1 scoop vanilla whey protein powder1 scoop vanilla whey protein powder
- 2 tbsp honey30 ml honey
- 1 tsp pure vanilla extract1 tsp pure vanilla extract
- ⅛ tsp kosher salt⅛ tsp kosher salt
Toppings
- ¾ cup fresh raspberries92 g fresh raspberries
- 3 tbsp shelled pistachios, roughly chopped23 g shelled pistachios, roughly chopped
- 1 oz dark chocolate, chopped28 g dark chocolate, chopped
- flaky sea salt, to tasteflaky sea salt, to taste
Method
- Line a quarter sheet pan or 9x13-inch pan with parchment and make sure it sits flat on a freezer shelf before you fill it.
- Whisk the yogurt, whey, honey, vanilla and salt until completely smooth and thick, about 1 minute.
- Spread it on the parchment in a rough rectangle about ½ inch thick, roughly 9 by 11 inches. Thinner bark breaks prettier but melts faster.
- Press the raspberries in, tearing a few in half so the juice bleeds into the yogurt, then scatter the pistachios over the top.
- Melt the chocolate in the microwave in 20-second bursts, stirring, then flick it over the bark from a spoon in thin zigzags. Add a pinch of flaky salt.
- Freeze until completely solid, at least 3 hours. Lift onto a cutting board, wait 2 minutes, then break or cut into 12 shards, 2 per serving.
- Don't skip the whey. Its extra milk solids are what keep the bark creamy; without it the sheet freezes icy. If you must leave it out, add 1 extra tablespoon of honey.
- Frozen raspberries work too. Press them in straight from the freezer so they don't turn the whole sheet pink.
- Swap pistachios for toasted sliced almonds, or the raspberries for blueberries and a little lemon zest.
Keeping it: Store shards in a zip-top bag in the freezer, parchment between layers, up to 1 month. Eat straight from the freezer; they soften fast.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
