Dice the papaya, chopping half finely (1cm pieces) and the other half roughly (2-3cm pieces)
Mix the yoghurt and vanilla in a bowl, add the honey (if using) and then stir through the finely chopped papaya.
Pour the yoghurt mixture into the baking tray and spread in an even layer. Top with the remaining papaya, raspberries and pistachio.
Freeze for 4 hours (until firm). Break the yoghurt bark into pieces and transfer to a freezer bag.
Honey is optional and is only there for added sweetness. I usually make yoghurt bark without it. You can miss it out, reduce/increase the amount, or replace it with another liquid sweetener such as maple syrup. Do not add honey if you are making this for a baby.
Be careful with nuts. Large pieces of nuts should be avoided if making for children 3 and under. Finely chop or miss out.
Nutritional information is an ESTIMATE only, calculated using an online calculator. Facts will vary with the use of different brands and should be used as a rough guide only.