# What You Need:
→ 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)
# How To Make It:
01 - Line a 9x13 inch baking sheet with parchment paper.
02 - In a mixing bowl, blend Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
03 - Evenly spread the yogurt mixture over the prepared baking sheet to a thickness of approximately 1/4 inch.
04 - Distribute pomegranate seeds, chopped pistachios, and coconut flakes (if using) evenly over the yogurt layer.
05 - Gently press the toppings into the yogurt using the back of a spoon to ensure adhesion.
06 - Place uncovered in the freezer for a minimum of 3 hours, or until the bark is completely firm.
07 - Remove from freezer, break into pieces, and serve immediately or store in an airtight container in the freezer.
