Ingredients
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3 cups whole-milk plain Greek yogurt
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2 tablespoons pure maple syrup or honey
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1 teaspoon vanilla extract
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2 tablespoons no-sugar-added raspberry jam
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¼ cup chopped pistachios
Directions
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Line a rimmed baking sheet with parchment paper.
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Combine yogurt, maple syrup (or honey) and vanilla in a medium bowl. Spread on the prepared baking sheet into a 10-by-15-inch rectangle. Dot the jam all over the surface and swirl with a knife. Sprinkle with pistachios.
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Freeze until very firm, at least 3 hours. To serve, cut or break into 32 pieces.
