Raspberry and Pistachio Yogurt Bark (Edit recipe)

The Taste of Montreal

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This no bake recipe is the perfect little sweet treat you can make ahead to cure those late night cravings!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 10

Ingredients

1.25 cup Plant-Based Plain Yogurt
1.25 cup Plant-Based Plain Yogurt, (with 2 tsp of pistachio cream mixed into it)
0.333 cup Cashews, Raw, (crushed)
0.5 cup Raspberries, Organic
3 Tbsp Pistachio Cream, (I used Favuzzi brand)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line an 8x13 baking tray with parchment paper and set aside
In a bowl, add regular plain yogurt and set aside
In another bowl, add pistachio yogurt mix and set aside
Dividing the tray into 6 equal parts, begin by adding regular plain yogurt, followed by pistachio yogurt mix, and so forth until the tray is full
Tap the tray onto a counter, removing any air bubbles and flattening the yogurt as best as possible
Wash, dry, and add the raspberries over the yogurt spacing them out from each other
Sprinkle the crushed cashews over top
Finish by drizzling the Favuzzi pistachio cream over the top
Freeze overnight and enjoy the following day by cracking parts of the bark into small pieces

Notes

Store in an air-tight container in the freezer and enjoy throughout the week!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	153
Fat:	14 g
Carbohydrates:	8 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	27 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.