# Ingredient list:
→ Yogurt Base
01 - 2 cups plain Greek yogurt (full-fat or low-fat)
02 - 3 tablespoons honey or maple syrup
03 - 1 teaspoon pure vanilla extract
→ Toppings
04 - 1/2 cup pomegranate seeds (arils)
05 - 1/3 cup shelled pistachios, roughly chopped
06 - 2 tablespoons unsweetened coconut flakes (optional)
# Cooking steps:
01 - Line a 9x13 inch baking sheet with parchment paper.
02 - In a medium bowl, stir together Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
03 - Evenly spread the yogurt mixture over the prepared baking sheet to approximately 1/4 inch thickness.
04 - Sprinkle pomegranate seeds, chopped pistachios, and coconut flakes evenly over the yogurt layer.
05 - Gently press the toppings into the yogurt using the back of a spoon to secure them.
06 - Place uncovered in the freezer for a minimum of 3 hours until firm.
07 - Break the frozen bark into pieces and serve immediately or keep frozen in an airtight container.
