• 225g Greek yoghurt (plain, non-fat or not)
  • 80g honey, plus 2 tbsp
  • 2tsp vanilla extract
  • Pinch of salt
  • 225g diced strawberries
  • 100g toasted pistachios


  • STEP 1
    Line a rimmed baking sheet with foil, set aside.
  • STEP 2
    Whisk the yogurt, honey, vanilla, and salt together in a medium bowl. Pour onto the baking sheet and use a spatula to spread into an even layer about 1/2-inch thick (it will not reach to the edges of the baking sheet).
  • STEP 3
    Place the strawberries, pistachios, and remaining 2 tablespoons honey in a small bowl and mix gently to combine. Scatter the strawberry-pistachio mixture evenly over the yogurt
  • STEP 4
    Freeze uncovered until solid, about 4 hours. Pick up the bark by grasping the foil and lifting it up and onto a cutting board. Cut into serving pieces and serve immediately, or keep frozen in an resealable plastic bag.

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