Raspberry-Lemon Greek Frozen Yogurt Bark. 3 cups plain Greek yogurt; ¼ cup honey; Zest of 1 lemon; 2 TBSP lemon juice; 1 tsp vanilla extract; 6 ounces raspberries, halved lengthwise. Line a large-rimmed baking sheet with parchment paper. Stir yogurt, honey, lemon juice and vanilla together in a medium bowl. Spread on the prepared baking sheet into a 10-by-15-inch rectangle. Scatter raspberries on top and sprinkle with lemon zest. Freeze until very firm, at least 3 hours. To serve, cut or break into 32 pieces. Freeze airtight between sheets of parchment for up to 1 month.