This is a frozen dessert that's perfect for snacking. In 10 minutes you can make a cool, pretty freezer snack that can double as a dessert if presented prettily on a plate with a fresh fruit or mint garnish, or even a chocolate drizzle. This quick recipe specifies using small raspberries for best results. If you can't find small raspberries, give yours a rough chop before use, but pat them dry a bit before adding chopped berries to the bark.
Ingredients
2 cups plain fat-free Greek yogurt
2 tbsp Agave nectar
1 tsp lemon zest
1 tsp fresh lemon juice
2 cups fresh raspberries, small size
8 chocolate wafers, crushed, divided
1½ tbsp sliced almonds, toasted
Instructions
Line a 9 X 13-in pan with aluminum foil so foil hangs over the edges of the pan.
In a small bowl, combine yogurt, agave, lemon zest and juice; fold in raspberries and 5 Tbsp crushed cookies. Using the back of a spoon, spread into an even layer in a prepared pan; sprinkle with remaining cookies. Cover pan with foil; freeze for at least 1 hour.
When ready to serve, remove from freezer, uncover the pan and lift bark from pan holding edges of foil. Cut into 16 even pieces (if the bark is too hard to cut, let sit for a few minutes until it softens slightly). Keep bark stored in the freezer in a sealed container until ready to serve.
