Line a 9 x 7 inch (22 x 17 cm) baking sheet with parchment paper.
In a medium bowl whisk until smooth the yogurt and honey, then fold in the chocolate chips.
Pour on the prepared baking sheet and spread evenly. Top with berries and chopped nectarine.
Cover with plastic wrap and freeze for 4-5 hours or overnight until firm and frozen. Break into pieces and serve. Enjoy!
Notes
Different additions or substitutions you can use are chopped or whole nuts such as almonds, pistachios, granola or even chia seeds for a real healthy boost.If you’re in the mood for something indulgent, a drizzle of melted dark chocolate or a sprinkle of shredded coconut flakes can elevate the taste and appeal of your yogurt bark.You could use chopped bananas, pineapples or even mango for a change. You could also substitute honey with maple syrup if you prefer.Yogurt bark should be stored cut up in an airtight container in the freezer, it will last up to 2-3 months in the freezer if stored properly.