Step 1

In a small bowl, beat heavy cream on high speed with a hand held mixer until “firm peaks” form (thick and creamy), about 3-4 minutes.

Step 2

In a separate medium bowl, combine the Greek yogurt, walnuts, cranberries, honey, raspberries, and chocolate chips. Fold in the heavy cream.

Step 3

Line a rectangular pan (I used a 7X5X3-1/2 glass tupperware container – similar size pan will work) with parchment paper (leaving extra paper on the sides) and spoon the yogurt mixture into the pan, smoothing out the top. Sprinkle with the extra raspberries, chocolate chips, and crushed coconut.

Step 4

Cover and freeze overnight.

Step 5

Remove the frozen yogurt from the freezer and let stand at room temperature for 20 minute before removing from the pan.

Step 6

Run a thin-bladed knife around the edges to loosen the yogurt. Pull the yogurt out of the pan by the parchment paper. (If you find that the yogurt does not loosen up or come out, let it sit for another 5 minutes or so and run the knife again around the edges. It should come out easily with the parchment paper).

Step 7

Remove the parchment off the yogurt and cut into 1-inch slices; serve immediately.

Step 8

Store sliced leftovers in the freezer, covered.