In a large bowl, whisk together the yogurt, honey, vanilla, and salt.
If the fruit you’re using is large and has pits or stems (such as strawberries, cherries, or peaches), prepare the fruit by pitting/hulling/peeling and roughly chopping it. Raspberries and blueberries can be used whole. Gently stir the fruit into the yogurt mixture until just combined.
Pour the yogurt onto a baking sheet lined with parchment paper, using a spatula to spread it out smoothly and evenly. Give the fruit a bit of a press with the spatula to even out the surface. Freeze the baking sheet overnight and, when ready to serve, cut or break the sheet of yogurt into pieces. Store the yogurt bark in a lidded freezer-safe glass container with the layers of bark separated by parchment paper in the freezer for up to 2 weeks.
From Icy Creamy Healthy Sweet by Christine Chitnis, © 2016 by Christine Chitnis. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. http://RoostBooks.com.