# 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
05 - 1/3 cup shelled pistachios, roughly chopped
06 - 2 tablespoons unsweetened coconut flakes (optional)
# How-To Steps:
01 - Line a 9x13-inch baking sheet with parchment paper.
02 - In a medium bowl, mix 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 about 1/4 inch.
04 - Sprinkle pomegranate seeds, chopped pistachios, and coconut flakes evenly over the yogurt.
05 - Gently press the toppings into the yogurt using the back of a spoon.
06 - Place uncovered in the freezer for at least 3 hours or until completely firm.
07 - Break the frozen yogurt bark into pieces. Serve immediately or store airtight in the freezer.
