METHOD TO PREPARE

In a bowl, whisk together the Nanak Dahi, honey, and vanilla extract until smooth and slightly fluffy.

Line a baking tray (or any flat freezer-safe dish) with parchment paper.

Spread the yogurt mixture evenly, about ½ inch thick.

Sprinkle the diced strawberries, cherries, plums, and kiwi, along with whole blueberries and pomegranate seeds, on top of the yogurt.

Gently press them into the yogurt with the back of a spoon so they stick.

Cover and place the tray in the freezer for 4–6 hours, or until the yogurt is completely firm and frozen solid.

Once frozen, lift the yogurt slab using the parchment paper.

Break into irregular bark pieces or cut into bars with a sharp knife.

Store the bark pieces in an airtight container in the freezer.