Creamy yogurt is swirled with maple and vanilla, then topped with fresh fruit and pistachios before being frozen into a crisp, snackable bark. Cool, lightly sweet and perfect straight from the freezer.
Ingredients
- 1 kiwi
- 1 small banana
- ½ cup raspberries
- ¼ cup shelled pistachios
- 1 (32 - oz.) container whole-milk plain Greek yogurt
- ¼ cup maple syrup
- 1 tsp. vanilla extract
Steps
- Line a rimmed baking sheet with wax paper. Peel and finely chop kiwi. Peel and thinly slice banana. Cut raspberries into halves. Finely chop pistachios.
- In a large bowl, stir together yogurt, maple syrup and vanilla. Spread in prepared pan in an even layer (about ¼ inch thick). Top with kiwi, banana, raspberries and pistachios, pressing gently into yogurt. Freeze until solid, about 4 hours.
- Peel wax paper from the bark. Working quickly, with hands, break bark into smaller pieces and freeze until ready to serve. Serve straight from the freezer.
Tags
- easy snack
- summer snack
- Fresh Magazine July August 2026