Active time: 5 minutes Total time: 5 hours
No need for popsicle sticks or an ice cream maker, all you need for this creamy frozen yogurt treat is a pan and an offset spatula. Jarred lemon curd adds a sweet-tart kick, but you could also use a few spoons of berry jam or tahini. Use fresh berries if you have them or substitute with frozen fruit instead.
RD tip: This is a great option for a frozen treat because it contains no added sugar, and relies on fresh, antioxidant-filled fruits instead. Plus, it contains protein and nuts, which adds to the fullness factor and packs in some unsaturated fats, too.
Lemon, Pistachio & Berry Frozen Yogurt Bark
- 1 16-ounce (453g) container plain, full-fat Greek yogurt
- 2 tablespoons lemon curd
- 1/2 cup (75g) fresh or frozen blueberries, raspberries and blackberries
- 1/4 cup (45g) shelled pistachios, chopped
Line a 10-by-15 inch (25-by-38cm) rimmed baking sheet with parchment paper. Pour the yogurt into the center of the baking sheet. Top with the lemon curd. Use an offset spatula to spread the yogurt and curd evenly in the pan, you should not be able to see the parchment peeking through anywhere. A few visible swirls of yellow lemon curd are fine.
Press the berries into the yogurt and sprinkle the nuts over everything. Freeze for at least 5 hours and up to 24 hours. Break the slab into big pieces and serve, or store in an airtight container in the freezer for up to three months.
Serves: 6 | Serving Size: 1/6 recipe or 95g
Nutrition (per serving): Calories: 113; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 10mg; Sodium: 60mg; Carbohydrate: 10g; Dietary Fiber: 1g; Sugar: 7g; Protein: 8g