Frozen Raspberry Greek Yogurt Bark Shots
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Credit: Nancy Hughes, Chef
The National Culinary Review, July/August 2016
Ingredients
2 cups plain reduced-fat (2%) Greek yogurt
Zest of 1 lemon
2 T. honey
1 cup frozen raspberries
½ cup shelled pistachios
¼ cup slivered almonds
Instructions
In medium bowl, combine yogurt, lemon zest and honey. Stir until well-incorporated. Fold in raspberries, pistachios and almonds until well-incorporated. Pour into 10 (2 oz.) shot glasses. Cover; freeze. Thaw about 5 minutes before serving.
Yield
10 servings
Tags
Dessert, The National Culinary Review
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