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Frozen Raspberry Yogurt Bark is not just a snack; it's a canvas for creativity. The base of Greek yogurt provides a rich, creamy texture, while the raspberries add a refreshing zing. The beauty of this recipe lies in its simplicity. With minimal preparation and just a few ingredients, you can whip up a batch in no time. Whether you're looking for a quick afternoon pick-me-up, a post-workout treat, or a healthier dessert option, this yogurt bark fits the bill.

Frozen Raspberry Yogurt Bark

Treat yourself to a delicious and healthy snack with this Frozen Raspberry Yogurt Bark recipe. Combining the rich creaminess of Greek yogurt with the refreshing tang of raspberries, this versatile treat is perfect for all ages. Quick and easy to make, you can customize it with various sweeteners and toppings like granola or nuts. Ideal for picnics or a post-workout pick-me-up, it’s a guilt-free indulgence that’s packed with nutrients and flavor.
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Ingredients
  

2 cups Greek yogurt (plain or vanilla for extra sweetness)

1 tablespoon honey or maple syrup (adjust to taste)

1 teaspoon vanilla extract (if using plain yogurt)

1 cup fresh raspberries (or frozen, thawed and drained)

1/4 cup granola or your favorite nuts (optional, for crunch)

A sprinkle of shredded coconut (optional)

A handful of dark chocolate chips or cacao nibs (optional)

Instructions
 

Prepare the Yogurt Mixture: In a medium bowl, combine the Greek yogurt, honey or maple syrup, and vanilla extract (if you're using plain yogurt). Stir until well mixed and smooth.

    Line the Baking Sheet: Take a baking sheet and line it with parchment paper. This will make it easier to remove the yogurt bark once it's frozen.

      Spread the Yogurt: Pour the yogurt mixture onto the parchment paper and spread it out evenly with a spatula to about 1/2 inch thick.

        Top with Raspberries: Gently scatter the fresh raspberries across the yogurt. You can press them down lightly if you want them to stick better.

          Add Crunch: Sprinkle the granola, nuts, and shredded coconut evenly on top of the yogurt and raspberries. If you’re using dark chocolate chips or cacao nibs, add them as well for a delightful contrast.

            Freeze: Place the baking sheet in the freezer and let it freeze for at least 4 hours or until the yogurt is completely firm.

              Cut and Serve: Once frozen solid, remove the yogurt bark from the parchment paper. Use a sharp knife or a pizza cutter to slice it into pieces. Enjoy immediately or store in an airtight container in the freezer for up to two weeks.

                Optional Serving Tip: For added flavor, drizzle a little extra honey or chocolate over the pieces before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 4 hours | 8 servings