I’ve been painfully sensitive since the day I was born.
I think that’s why developing recipes for this blog and having my articles published initially terrified me (refer to #15). But, as we round out year #3 of the Nourish RDs blog, as I’ve cooked more, and experimented more with what works and what doesn’t, I’ve started to find that just sometimes, things work out better than you could have ever imagined.
That was the case with this recipe, which I whipped up yesterday morning.
I hope you like it! And if you don’t – well, that’s okay, too.
Berry Greek Yogurt Bark
2 cups plain Greek yogurt
The zest of 1 lemon
3 teaspoons honey
1 cup frozen raspberries
½ cup shelled pistachios
¼ cup slivered almonds
1. Line a small baking pan with aluminum foil.
2. In a medium bowl, combine the first 3 ingredients. Stir until well incorporated.
3. Add the berries, pistachios, and slivered almonds to the mixture. Fold in until well incorporated.
4. Spread the mixture in the baking pan and place in the freezer for about 2-3 hours, or until hardened.
5. Once hardened, remove the bark from the pan and either cut or break up into pieces.
6. Allow to thaw for about 5 minutes before eating.
*Store remaining bark in the freezer.
** You can experiment with any ingredients you have on hand. These are some of my runner-ups:
- frozen cherries and dark chocolate chunks
- frozen blueberries and unsweetened flaked coconut
- dried cranberries and pecans
Enjoy, preferably with those you love!
Although we do work with the National Raspberry Council, we were not compensated for this post.
All our opinions are our own. We really do just love berries (and this bark)!