Line a large rimmed baking sheet with parchment paper to prevent sticking.

In a medium mixing bowl, whisk together the Greek yogurt, honey, lemon juice, and vanilla extract until smooth and fully combined.

Spread the yogurt mixture onto the prepared baking sheet in an even 10-by-15-inch rectangle—aim for about 1/4-inch thickness.

Sprinkle the halved raspberries evenly across the surface, pressing them gently to adhere. Finish with a sprinkle of lemon zest for a pop of color and flavor.

Freeze the bark for at least 3 hours, or until it's completely firm.

Once frozen, remove from the baking sheet and carefully break or cut it into 32 pieces.

To store, layer the bark between sheets of parchment paper in an airtight container and freeze for up to 1 month. Allow it to sit at room temperature for 10-15 minutes before serving for the perfect texture.