Ingredients
Yogurt base and toppings
- 2 cups plain whole-milk Greek yogurt 450 g; thick and spoonable
- 2 tbsp honey 42 g
- 1 tsp vanilla extract 5 ml
- 0.5 cup strawberries 75 g; washed, dried, hulled, and thinly sliced
- 0.5 cup blueberries 75 g; washed and thoroughly dried
- 2 tbsp unsalted pistachios 16 g; shelled and finely chopped
Equipment
- 9-by-13-inch rimmed baking sheet
- Parchment paper
- Mixing bowl
- Silicone spatula
- Small knife and cutting board
- Airtight freezer container
Instructions
Mix and freeze
- Line a 9-by-13-inch rimmed baking sheet with parchment paper, leaving a small overhang on two opposite sides. Clear a level space in the freezer for the tray.
- In a mixing bowl, stir the yogurt, honey, and vanilla until smooth. Taste the mixture before adding the toppings.
- Spread the yogurt evenly across the parchment to about ¼ inch thick. Scatter the strawberries, blueberries, and pistachios over it, leaving some yogurt visible. Press the toppings gently into the surface.
- Freeze the tray flat for at least 4 hours, or overnight, until the yogurt is completely firm through the center. Freezing time varies with thickness and the freezer.
- Lift the sheet out by the parchment and break it into eight roughly equal portions. Serve immediately. Layer the remaining pieces with parchment in an airtight freezer container and keep frozen for up to 1 month.
Video
Notes
Use a thick, spoonable yogurt and dry washed berries thoroughly. Freeze until solid before breaking. Keep the finished pieces frozen and serve a small amount at a time. Layer leftovers with parchment in an airtight freezer container and use within 1 month.
Technique video: Gemma Stafford of Bigger Bolder Baking demonstrates the same mix, spread, freeze, and break method. Her video includes raspberry-pistachio, chocolate-banana, and peanut-butter versions; this recipe uses strawberries, blueberries, and pistachios.