Yogurt holiday bark stacked on top of white plate with raspberries and pecan

Dessert / Seasonal - Winter

Holiday Yogurt Bark

6 Servings

Prep Time: 15 minutes | Inactive Time: 4 hours

Kid-Friendly

Diet Style

GF
V

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Baking sheet
  • Parchment paper or wax paper
  • Whisk
  • Rubber spatula
  • Mixing bowl
  • Microplane grater

Ingredients

  • 3 cups plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange zes
  • Pinch of kosher salt
  • ½ cup fresh raspberries, halved
  • ⅓ cup chopped pecan halves

Directions

  1. Line baking sheet

    Line a rimmed baking sheet with parchment or wax paper.

  2. Mix ingredients

    Using a rubber spatula, mix yogurt, honey, vanilla, orange zest, and salt in a medium bowl until smooth.

  3. Pour mixture

    Pour into the center of the prepared sheet and spread ¼ inch thick (it won’t spread all the way to the edges).

  4. Top

    Top with raspberries and pecans.

  5. Freeze

    Freeze until completely firm, about 4 hours.

  6. Serve

    Break into pieces to serve.

Chef Gary in YMCA chef uniform

Chef's Note:

If you can’t find fresh raspberries, use frozen. Be sure to thoroughly defrost and pat dry before using. Dried cranberries also work well. Can be made up to three days ahead and stored in freezer until ready to serve.

Nutrition Info

Per Each Serving

  • Calories

    169

  • Fat

    5g

  • Total Carbs

    16g

  • Protein

    16g

  • Saturated Fat

    1g

  • Fiber

    1g

  • Sugar

    14g

  • Sodium

    54mg

  • Cholestrol

    7mg