Jersey Blackberry and Lavender Frozen Yogurt Bark

Line a baking sheet with parchment paper.

In a mixing bowl, combine the Jersey milk, Greek yogurt, lavender honey, and lemon juice. Mix well until fully combined and smooth. Taste and adjust sweetness if needed.

Gently fold in 1 cup of the Jersey blackberries, keeping some whole for visual appeal.

Pour the yogurt mixture onto the prepared baking sheet and spread evenly into a thin layer, about 1/4 inch thick.

Scatter the remaining 1/2 cup of Jersey blackberries and the crushed almonds evenly over the yogurt mixture, pressing them gently into the surface.

Place the baking sheet in the freezer and freeze for at least 3 hours, or until completely solid.

Once frozen solid, remove the bark from the freezer and break it into irregular pieces.

Store the frozen yogurt bark in an airtight container in the freezer for up to 2 weeks.