Line a 9x13-inch baking sheet with parchment paper, leaving some overhang on the sides so you can lift the bark out later. In a medium bowl, mix together your Greek yogurt, honey, and vanilla extract until smooth and creamy. Fold in the lemon zest gently so you don't overwork the mixture.

Spread this yogurt mixture across your prepared baking sheet in an even layer about 1/2-inch thick. Use the back of a spatula to smooth it out, but don't stress about perfect edges—this is frozen bark, not a cake. The layer doesn't need to be super neat.

Scatter your diced strawberries across the top in a scattered pattern, making sure you've got pockets of red throughout. Mine looked kinda random the first time, and that actually looked better than when I tried being too symmetrical. Sprinkle the blueberries and raspberries next, filling in the gaps.

Melt your white chocolate chips with the butter together—I do this in a microwave-safe bowl for 90 seconds, stirring halfway through. Once melted and smooth, drizzle the white chocolate in thin lines across your patriotic frozen yogurt bark. This takes 2-3 minutes max, so don't overthink it.

Sprinkle the graham cracker crumbs and chopped pistachios over the entire surface while the chocolate's still a little sticky. This helps everything adhere together once it freezes solid. Top with that pinch of sea salt over the whole thing—trust me on this.

Pop the baking sheet into your freezer for 4 hours minimum. I usually do this overnight because it gives you more flexibility with timing. The bark needs to be completely solid before you try breaking it apart.

Once frozen solid, lift the whole slab out using the parchment overhang and place on a cutting board. Break into 8 pieces with your hands—don't use a knife because it'll shatter unevenly. Store leftovers in an airtight container in the freezer.