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Frozen Greek Yogurt Bark with Raspberries and Pistachios

Lacey Baier of A Sweet Pea Chef

INGREDIENTS

6 oz

Raspberries, fresh

3 tbsp

Honey, raw

1/8 tsp

Sea salt

1 tsp

Vanilla extract, pure

1/3 cup

Pistachios

2 cups

Greek yogurt, plain

View Detailed Directions