How to Make It
Line a 15- x 10-inch jelly-roll pan with parchment paper. Stir together yogurt and honey in a medium bowl until combined. Spoon mixture into prepared pan, spreading to evenly cover (should be about 1/4 inch thick). Sprinkle evenly with raspberries, toasted walnuts, and chocolate. Freeze until very firm, at least 3 hours. Break or cut bark into 30 pieces. Store pieces layered between sheets of wax paper in an airtight container in freezer up to 5 days.
Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes