Mash the raspberries

• Place the raspberries in a bowl and mash them with a fork until broken down.

Make the yogurt mixture

• Add the Greek yogurt and maple syrup to the mashed raspberries.
• Mix everything together until evenly combined.

Spread on a plate

• Line a plate with parchment paper.
• Spread the yogurt mixture evenly over the plate.

Add the toppings

• Scatter the sliced strawberries, dark chocolate chunks and crushed pistachios over the yogurt.

Freeze until set

• Place the plate in the freezer for a few hours, until the bark is completely firm.

Break and serve

• Break the frozen bark into pieces.
• Let it sit at room temperature for a few minutes so it softens slightly before serving.
• Store leftovers in a container in the freezer.