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Frozen Yogurt Bark

['2 cups full-fat unsweetened Greek yogurt', '3 tablespoons honey', '1 teaspoon vanilla extract', 'Pinch of kosher salt', '1/2 cup fresh raspberries, halved, or other fruit or berry', '1/3 cup chopped unsalted pistachios or other nut']

Line a rimmed baking sheet with parchment or wax paper. Using a rubber spatula, mix yogurt, honey, vanilla, and salt in a medium bowl until smooth. Pour into the center of prepared sheet and spread to 1/4" thick. Top with raspberries and pistachios. Freeze until completely firm, about 4 hours. Break into pieces to serve.
Yogurt bark can be made 2 months ahead. Freeze in a resealable container.

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