- 3 (5.3 oz) containers nonfat vanilla Greek yogurt, (I used Dannon Light & Fit Greek)
- 1/3 cup pomegranate arils, the juicy pockets with the seeds inside
- 2 tablespoons shelled pistachio nuts, mine were roasted and salted
Line a 7×11 or 9×9 baking dish with parchment paper (I creased my paper along the bottom edges of the dish to help it stay put). Empty the yogurt containers into the dish and use a rubber spatula to spread it evenly across the bottom of the dish. Sprinkle the pomegranate arils across the surface of the yogurt and then press them in a bit so that they’re not just resting loosely on top.
Put the shelled pistachios into a Ziploc bag and crush them up using a meat mallet or other heavy object. Sprinkle the crushed pistachio nuts over top of the yogurt and pomegranate seeds. Place the entire baking dish into the freezer and freeze for at least 5-6 hours (check to see if your yogurt is frozen solid before removing from the freezer).
Lift the parchment paper with the slab of frozen yogurt out of the baking dish and place on a flat surface. Break the slab of yogurt into pieces (“bark”) and serve immediately. Leftovers should be wrapped (I layered mine with parchment paper in a Tupperware) and returned to the freezer. My finished product weighed about 18 oz, so each serving was 4.5 ounces.
Nutrition Information per (4.5 ounce) serving:
91 calories, 10 g carbs, 7 g sugars, 2 g fat, 0 g saturated fat, 10 g protein, 1 g fiber
MyW-W SmartPoints per (4.5 ounce) serving:
Green: 2 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
W-W Points Plus:
2 per (4.5 ounce) serving