Mix together yogurt and maple syrup in a bowl until combined.
Decant yogurt into a silicon baking tray and spread out the yogurt to an even thickness and pop any air bubbles that may be in the yogurt.
Top the yogurt with the pomegranate seed and pistachio nuts.
Gently lift and tap the tray a few times so that the pomegranate seed and pistachio nuts slight sink into the yogurt.
Freeze for 4 hours, then break into bits and serve or store in the freezer.
Notes
Greek Yogurt Bark Variations
This recipe is highly customisable and you can mix and match the fruit and nuts according to what you have in your fridge. Here are a few variations you can try, but do remember to experiment away.
Strawberries and Blueberries
Mango and Raspberries.
Cereal and Strawberries
Unicorn Frozen Bark (with multi coloured sprinkles).
Weight Watchers Points
There are 2 Blue Plan SmartPoints per serving.
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