DASH-Friendly Strawberry-Rhubarb Pistachio Yogurt Bark
This frozen treat transforms a classic dessert concept into a DASH-compliant snack. By using non-fat Greek yogurt and controlling the added sugars, you get a creamy, tart, and crunchy bite that is exceptionally low in sodium and saturated fat while providing a satisfying protein boost.
Servings 24 pieces
Calories 26kcal
Equipment
- Quarter sheet pan (9x13-inch / 23x33-cm)
- Parchment paper
- Medium mixing bowl
- Flexible spatula
- Small spoon or skewer
Ingredients
- 2 cups 454 g Non-fat plain Greek yogurt
- ⅓ cup 40 g Shelled unsalted pistachios
- 4 tsp 20 ml Agave nectar (or honey)
- 4 tsp 25 g Low-sugar strawberry-rhubarb preserves
- Zest of ½ a lime
- ⅔ tsp Pure vanilla extract
- ⅛ tsp Ground cardamom
Instructions
- Prepare the Pan Line a quarter sheet pan with a sheet of parchment paper, ensuring it lays flat against the bottom and sides to prevent sticking.
- Toast the Nuts Preheat your oven to 325°F (165°C). Spread the unsalted pistachios on a small baking tray and toast for 5–7 minutes until fragrant. Let them cool completely, then roughly chop.
- Whip the Yogurt Base In a medium bowl, combine the non-fat Greek yogurt, agave nectar, lime zest, vanilla extract, and ground cardamom. Stir vigorously with a spatula until the mixture is smooth, creamy, and the spices are evenly distributed.
- Assemble the Bark Pour the yogurt mixture onto the prepared sheet pan. Use the spatula to spread it into a thin, even layer, approximately ¼-inch (⅔ cm) thick.
- Create the Swirl Drop small dollops of the strawberry-rhubarb preserves randomly over the yogurt layer. Drag the tip of a skewer or a spoon through the dollops to create an elegant, marbled pattern.
- Add the Crunch Evenly sprinkle the chopped, toasted pistachios over the entire surface of the swirled yogurt.
- Freeze Until Firm Carefully transfer the pan to the freezer. Let it freeze for at least 2 hours and 30 minutes, or until the bark is completely solid and firm to the touch.
- Portion and Serve Once frozen, lift the parchment paper to remove the bark from the pan. Break it apart into 24 rustic pieces. Serve immediately.
Notes
- Storage: Store the frozen bark in an airtight container or a freezer-safe bag for up to 1 month. Place small squares of parchment paper between the layers to prevent the pieces from freezing together.
- Texture Tip: Allow the bark to sit at room temperature for 1–2 minutes before eating. This softens the yogurt slightly, improving the creamy texture and releasing more flavor.
- Substitution: If low-sugar strawberry-rhubarb preserves are unavailable, you can mash 1/4 cup of fresh strawberries with a squeeze of lime juice for a fresh fruit alternative.
- Calories: 26
- Total Fat: 1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: <2 mg
- Sodium: 7 mg
- Total Carbohydrate: 2.5 g
- Dietary Fiber: 0.2 g
- Total Sugars: 2 g
- Protein: 2.3 g
- Calcium: 22 mg
- Potassium: 45 mg