Instructions

• In a medium bowl, stir together the Greek yogurt and honey until smooth and evenly sweetened.
• Line a baking sheet with parchment paper, making sure it lays flat and reaches the edges.
• Pour the yogurt mixture onto the parchment and spread it into an even layer, about ¼-inch thick.
• Scatter the sliced strawberries and whole blueberries across the yogurt surface. Gently press them in to help them freeze in place.
• Place the tray in the freezer uncovered for 3 to 4 hours, or until the bark is fully frozen and solid.
• Lift the parchment off the tray and break the bark into shards. Serve immediately or store in a freezer-safe container for up to 2 weeks.