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Lemon-raspberry yogurt bark

Lemon-Raspberry Yogurt Bark

Whole-milk Greek yogurt brightened with lemon zest, lemon juice and honey, topped with fresh raspberries. Adapted from West Virginia University Extension and University of Maine Cooperative Extension.
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Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 cups plain whole-milk Greek yogurt
  • 3 tablespoons honey or maple syrup; no honey for babies under 12 months
  • 2 teaspoons finely grated lemon zest from 1 to 2 lemons, scrubbed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries rinsed just before using and patted dry

Method
 

  1. Wash your hands with soap and water. Scrub the lemons under running water and dry them. Line a 9 x 13-inch baking dish or rimmed baking sheet with parchment paper.
  2. Finely grate 2 teaspoons of zest from the yellow part of the peel, then squeeze 1 tablespoon of juice.
  3. In a medium bowl, stir the yogurt, honey, lemon zest, lemon juice and vanilla until smooth.
  4. Spread the yogurt over the parchment in an even layer about 1/4 inch thick.
  5. Rinse the raspberries and pat them dry. Tear any large ones in half, scatter them over the yogurt and press them in gently.
  6. Cover and freeze for at least 3 hours, until solid, or overnight.
  7. Lift the bark out by the parchment and break or cut it into 16 pieces. Serve right away and return leftovers to the freezer.

Notes

Adapted from West Virginia University Extension's frozen yogurt bark (whole-milk Greek yogurt, honey or maple syrup, vanilla) with the lemon idea from University of Maine Cooperative Extension's lemon-and-blueberry pairing. A serving is 2 pieces. Contains milk; nut-free as written. Store airtight in the freezer and eat within 2 months for best quality.