Ingredients
Method
Step-by-Step
- Line a rimmed baking sheet or small baking pan with parchment paper.
- Stir the Greek yogurt, honey, and vanilla together until smooth and evenly combined.
- Spread the yogurt mixture over the parchment in an even layer approximately 1/4 inch thick.
- Scatter the blueberries and sliced almonds over the surface, pressing them lightly into the yogurt.
- Freeze for about 3 hours, or until completely firm.
- Break or cut the frozen bark into pieces and serve immediately.
Notes
Use thick Greek yogurt for a firmer bark that is easier to handle. Store pieces in an airtight freezer container or freezer bag with parchment between layers. Keep frozen because the bark softens quickly at room temperature.
