DIRECTIONS

Line a baking sheet* with parchment paper. Set aside.

In a medium bowl, stir the zest of one lemon into the Greek yogurt. Spoon the yogurt mixture onto the prepared baking sheet and with a spatula spread it evenly to the edges; it should be about ½-inch thick.

Evenly sprinkle the yogurt with the grapes and pistachios, and then dust the remaining lemon zest over the yogurt.

Place the baking sheet in the freezer for at least 4 hours or until the yogurt sets. Gently break the yogurt bark into 24 pieces. Store in a re-sealable container in the freezer for up to 2 weeks.

Ingredients

2 cups nonfat vanilla Greek yogurt
Zest of 1½ lemons, divided
1 cup red California Grapes, halved
½ cup roughly chopped shelled pistachios

DIRECTIONS

Line a baking sheet* with parchment paper. Set aside.

In a medium bowl, stir the zest of one lemon into the Greek yogurt. Spoon the yogurt mixture onto the prepared baking sheet and with a spatula spread it evenly to the edges; it should be about ½-inch thick.

Evenly sprinkle the yogurt with the grapes and pistachios, and then dust the remaining lemon zest over the yogurt.

Place the baking sheet in the freezer for at least 4 hours or until the yogurt sets. Gently break the yogurt bark into 24 pieces. Store in a re-sealable container in the freezer for up to 2 weeks.

Notes

Make sure the baking sheet fits into your freezer.
This is a heart-smart recipe.
This is a Gluten-free recipe.
This is a Low-sodium recipe.
This is a Clean-eating recipe.
This is a Vegetarian recipe.
This is a Healthy-fats recipe.

 

Servings

24 Pieces

Nutritional Information

Nutritional analysis per piece: Calories 31; Protein 2 g; Carbohydrate 3 g; Fat 1 g (29% Calories from Fat); Saturated Fat 0 g; Cholesterol 0 mg; Sodium 8 mg; Fiber 0g.