Start to finish: 4 hours
1 cup strawberries
½ cup raspberries
¼ cup honey
32-ounce container vanilla yogurt
Optional for topping:
½ cup granola
In a blender, combine strawberries, raspberries and honey until smooth. If needed, add in water, one tablespoon at a time until a thick, but pourable, consistency is formed.
Strain through a fine, mesh strainer or cheesecloth.
Spread yogurt in a thin layer onto a large baking sheet. Drizzle with berry puree and using a toothpick, swirl to combine.
Top with granola, if using, and freeze until solid, about 3½ hours. Break into pieces and keep frozen until ready to serve.