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Healthy No-Bake Raspberry Yogurt Bark - A Light, Refreshing Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups plain Greek yogurt (whole milk or 2% for creamier texture; nonfat works too but is icier)
  • 2–3 tablespoons honey or maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract (optional but recommended)
  • 1 cup fresh raspberries (halved if large)
  • 2 tablespoons shredded coconut (unsweetened, optional)
  • 2 tablespoons chopped nuts or seeds (almonds, pistachios, pumpkin seeds, or chia; optional)
  • Pinch of sea salt (optional, to balance sweetness)
  • Lemon zest from 1/2 lemon (optional, for brightness)
  • Dark chocolate shavings or mini chips (optional, 1–2 tablespoons for a treat)

Method
 

  1. Prep your pan: Line a rimmed baking sheet with parchment paper. Use a smaller sheet (about 9x13 inches) for thicker bark or a larger one for thinner bark.
  2. Mix the base: In a bowl, stir together Greek yogurt, honey or maple syrup, vanilla, and a pinch of sea salt. Taste and adjust sweetness.
  3. Spread it out: Pour the yogurt mixture onto the lined baking sheet and spread into an even layer about 1/4 inch thick.
  4. Add the raspberries: Scatter raspberries evenly across the surface. Press them in gently so they adhere as the bark freezes.
  5. Sprinkle extras: Add coconut, nuts or seeds, lemon zest, and chocolate if using. Keep toppings light so the bark holds together.
  6. Freeze: Place the sheet in the freezer for 2–3 hours, or until completely firm.
  7. Break into pieces: Lift the parchment out and break the bark into shards. Aim for bite-size pieces for easier snacking.
  8. Serve or store: Enjoy immediately, or return to the freezer in a sealed container for later.