top of page

GLUTEN FREE

Raspberry Lemon Greek Yogurt Bark

SERVINGS: 16

INGREDIENTS
+ 3 cups whole-milk plain Greek yogurt
+ ¼ cup honey
+ Zest of 1 lemon
+ 2 tablespoons lemon juice
+ 1 teaspoon vanilla extract
+ 6 ounces raspberries, halved lengthwise

DIRECTIONS
+ Line a large rimmed baking sheet with parchment paper.
+ Stir yogurt, honey, lemon juice and vanilla together in a medium bowl. Spread on the prepared baking sheet into a 10-by-15-inch rectangle. Scatter raspberries on top and sprinkle with lemon zest.
+ Freeze until very firm, at least 3 hours. To serve, cut or break into 32 pieces.

NUTRITION: 69 Calories, 3g Fat, 8g Carbs, 1g Fiber, 5g Protein

bottom of page