No-Bake Frozen Peach-Basil Yogurt Bark

No-bake frozen bark freezes creamy Greek yogurt into crisp, break-apart shards perfect for hot days. Peaches and basil bring a fragrant summer twist, with honeyed sweetness and a sprinkle of pistachios.

Serves 6 · 15 min prep

Estimate for one serving

• 165 cal
• 8g protein
• 20g carbs
• 7g fat
• 2g fiber

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Ingredients

• 2 cups full-fat Greek yogurt
• 3 medium ripe peaches
• 3 tbsp honey
• 1 tsp vanilla extract
• 1/4 cup packed fresh basil leaves
• 1/3 cup white chocolate chips
• 1/4 cup chopped pistachios
• 1/4 tsp flaky sea salt

Instructions

1. 1Line a rimmed quarter-sheet pan with parchment paper and set aside.
2. 2Dice two of the peaches into small pieces and thinly slice the third peach for topping; set both aside.
3. 3In a medium bowl stir the Greek yogurt with honey and vanilla until smooth and lightly sweetened.
4. 4Stack the basil leaves, roll them tightly, and chiffonade into thin ribbons; fold most of the basil into the yogurt, reserving a pinch for garnish.
5. 5Spread the yogurt mixture evenly across the prepared pan into a rectangle about 1/4-inch thick.
6. 6Scatter the diced peaches evenly over the yogurt, gently pressing them in so they adhere.
7. 7Melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth; drizzle the melted chocolate in thin ribbons over the bark.
8. 8Top with the remaining peach slices, reserved basil, chopped pistachios, and a light sprinkle of flaky sea salt.
9. 9Freeze uncovered until completely solid, at least 3 hours or overnight.
10. 10Lift the parchment, break the bark into irregular shards with your hands, and serve immediately straight from the freezer so it stays crisp and cold.