If you’re craving a healthy dessert, look no further than this yogurt bark which pairs fruits and nuts with creamy yogurt. This no-mess recipe doesn’t require popsicle sticks or an ice cream maker, it’s made in a pan. The lemon curd adds a tart taste to this sweet treat and you can substitute it for tahini or berry jam and the fresh berries can be substituted for frozen fruit. Check out the easy to make the recipe below.
Ingredients:
- 1 16-ounce container plain, full-fat Greek yogurt
- 2 tablespoons lemon curd
- 1/2 cup fresh or frozen blueberries, raspberries, and blackberries
- 1/4 cup shelled pistachios, chopped
Instructions:
- Line a 10 by 15 inch rimmed baking sheet with parchment paper and pour the yogurt into the center of the baking sheet.
- Top with lemon curd.
- Use an offset spatula to evenly spread the yogurt and curd in the pan.
- Press the berries into the yogurt and sprinkle the nuts over everything.
- Freeze for at least 5 hours and up to 24 hours.
- Break it into pieces to serve or store in an airtight container in the freezer.
