Pistachio Frozen Yogurt Bark

Good morning and happy Sunday! I’m writing this recipe on my {unheated} front porch because it’s currently 60 degrees outdoors {and raining}. 60 in mid-December! It will be time to break out the sweaters soon enough, but for now I”m going to enjoy a chilled snack or dessert recipe that happens to have several holiday colors + flavors: Pistachio Frozen Yogurt Bark.

I have been thinking about this snack for a few weeks, because I wanted a reason to try siggi’s drinkable yogurt in a recipe. This Pistachio Frozen Yogurt Bark combines vanilla siggi’s drinkable yogurt with chopped pistachios, dried cranberries, and unsweetened coconut flakes.

I like using siggi’s yogurt in recipes and for my daily breakfast because it has a delicious creamy texture. siggi’s is an Icelandic style yogurt, called “skyr.” I actually had the chance to meet Siggi Hilmarsson at an educational event a few months ago, and learned so much about the yogurt – for example, siggi’s yogurt is higher in protein and lower in sugar than most other brands. I recently joined the siggi’s Ambassador Program {though this post is not sponsored!} so I’m excited to try my favorite yogurt in new, healthy recipes in the coming year.

To make this frozen yogurt bark requires only a few simple steps. First, pour the siggi’s drinkable yogurt onto a covered cookie sheet. I used waxed paper.

Next, add chopped pistachios.

Lastly, add dried cranberries and coconut flakes. I used unsweetened coconut flakes, but sweetened works too if you can’t find the unsweetened version.

Freeze your bark for at least 3 hours. Break it up into pieces and you’re ready to snack!

This also makes a fantastic healthy dessert recipe. I love the pops of holiday color through the cranberries and pistachios.

If you like frozen yogurt, you will love this bark! It’s tart, creamy, and crunchy from the pistachios. If you want your bark sweeter, I recommend adding a few tablespoons of honey to the yogurt.

Pistachio Frozen Yogurt Bark
Yields: 20+ pieces of frozen yogurt bark

1 cup pistachios
1 bottle {32 ounces} siggi’s vanilla drinkable yogurt
1/2 cup dried cranberries
1/4 cup unsweetened coconut flakes

Optional: 4 Tablespoons honey

How to~
*Shake the yogurt to ensure there is no separation.
*Shell the pistachios. Once all shells are remove, chop in a food processor for ~10 seconds.
*Pour yogurt onto a lined cookie sheet {I used waxed paper}. Add toppings – chopped pistachios, dried cranberries, and coconut flakes.
*Freeze for at least 3 hours.
*Remove from the freezer and break up the frozen yogurt into pieces. Store in the freezer in a covered container, with waxed paper between each layer.

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