Frozen Yogurt Bark with Blackberries
Prep Time:
15 minutes plus time for freezing
Cook Time:
0 minutes
Serves:
10 – 15
Ingredients
- 4 Cups (32 ounces) plain full fat Greek yogurt
- 1/2 Cup honey or maple syrup
- 2/3 Cup lightly salted pistachios, shelled and divided
- 1 Tbsp. vanilla bean paste or 1 tablespoon vanilla extract
- 2 Packages (6 ounces each) Driscoll's Blackberries
Directions
- LINE 2 baking sheets with parchment paper.
- CLEAR space in freezer for baking sheets.
- PLACE 4 cups (32 ounces) plain full fat Greek yogurt into a blender.
- ADD 1/2 cup honey or maple syrup.
- ADD 1/3 cup shelled lightly salted pistachios.
- ADD 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract.
- BLEND on high until completely smooth.
- REMOVE all but 2 cups yogurt mixture and SET ASIDE.
- ADD 2/3 cup blackberries to yogurt mixture in blender.
- BLEND on high until completely smooth and SET ASIDE.
- RESERVE about 1/2 cup white yogurt mixture and SET ASIDE.
- SPREAD remaining white yogurt mixture in an even layer about 1/4 inch thick onto one prepared baking sheet.
- SPRINKLE teaspoon-sized dollops blackberry yogurt mixture over surface of white yogurt mixture.
- SWIRL desired patterns using a toothpick.
- SLICE 5 – 6 blackberries in half and SPRINKLE over white yogurt mixture.
- SPRINKLE pistachios over white yogurt mixture.
- SET ASIDE.
- SPREAD remaining blackberry yogurt mixture in an even layer about 1/4 inch thick onto remaining prepared baking sheet.
- SPRINKLE teaspoon-sized dollops white yogurt mixture over surface of blackberry yogurt mixture.
- SWIRL desired patterns using a toothpick.
- SLICE 5 – 6 blackberries in half and SPRINKLE over blackberry yogurt mixture.
- SPRINKLE pistachios over blackberry yogurt mixture.
- FREEZE baking sheets at least 3 hours.
- BREAK into shards and transfer to an airtight container.
- STORE in freezer until using.
