Description

This simple frozen yogurt bark recipe comes together quickly in a blender with lightly salted pistachios, honey, vanilla bean paste, and fresh blackberries for dazzling color and sweet flavor! The whimsical heart design is optional, so feel free to get creative with the swirling. Break into shards and store in the freezer for an easy treat to satisfy your sweet tooth.

  • 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
  1. LINE 2 baking sheets with parchment paper.
  2. CLEAR space in freezer for baking sheets.
  3. PLACE 4 cups (32 ounces) plain full fat Greek yogurt into a blender.
  4. ADD 1/2 cup honey or maple syrup.
  5. ADD 1/3 cup shelled lightly salted pistachios.
  6. ADD 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract.
  7. BLEND on high until completely smooth.
  8. REMOVE all but 2 cups yogurt mixture and SET ASIDE.
  9. ADD 2/3 cup blackberries to yogurt mixture in blender.
  10. BLEND on high until completely smooth and SET ASIDE.
  11. RESERVE about 1/2 cup white yogurt mixture and SET ASIDE.
  12. SPREAD remaining white yogurt mixture in an even layer about 1/4 inch thick onto one prepared baking sheet.
  13. SPRINKLE teaspoon-sized dollops blackberry yogurt mixture over surface of white yogurt mixture.
  14. SWIRL desired patterns using a toothpick.
  15. SLICE 5 – 6 blackberries in half and SPRINKLE over white yogurt mixture.
  16. SPRINKLE pistachios over white yogurt mixture.
  17. SET ASIDE.
  18. SPREAD remaining blackberry yogurt mixture in an even layer about 1/4 inch thick onto remaining prepared baking sheet.
  19. SPRINKLE teaspoon-sized dollops white yogurt mixture over surface of blackberry yogurt mixture.
  20. SWIRL desired patterns using a toothpick.
  21. SLICE 5 – 6 blackberries in half and SPRINKLE over blackberry yogurt mixture.
  22. SPRINKLE pistachios over blackberry yogurt mixture.
  23. FREEZE baking sheets at least 3 hours.
  24. BREAK into shards and transfer to an airtight container.
  25. STORE in freezer until using.