2 cups plain Greek yogurt
1/4 cup plus 2 tablespoons honey
2 teaspoons vanilla extract
1/8 teaspoon fine salt
1 cup diced strawberries
1/2 cup toasted pistachios
Line a rimmed baking sheet with aluminum foil (make sure it fits in your freezer, otherwise line two large plates instead); set aside.
Whisk the yogurt, 1/4 cup of the honey, vanilla, and salt together in a medium bowl. Pour onto the baking sheet and use a rubber spatula to spread into an even layer about 1/2-inch thick (it will not reach to the edges of the baking sheet).
Place the strawberries, pistachios, and remaining 2 tablespoons honey in a small bowl and mix gently to combine. Scatter the strawberry-pistachio mixture evenly over the yogurt.
Freeze uncovered until solid, about 4 hours. Pick up the bark by grasping the foil and lifting it up and onto a cutting board. Cut into serving pieces and serve immediately, or keep frozen in an resealable plastic bag.
Recipe Notes
- Fruit and nut substitutions: This recipe is really quite flexible; you can use pretty much any kind of fruit and nut combination that you'd like. Coarsely chop larger nuts, like cashews or almonds, first before using.