frozen yoghurt bark by Shivi Ramoutar

Frozen yogurt bark

  • serves 8
  • Easy

This yogurt bark is a great way to cool down on a hot day and makes for a novel BBQ dessert. Try changing up the toppings, if you like

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This frozen yogurt bark recipe comes from The Ice Kitchen by Shivi Ramoutar, published by Harper Collins. Recipe image by Andrew Burton.

Shivi says, “This makes a refreshing alternative to the usual iced treats on warm days but it is also quite a lovely touch at dinner parties – it will be passed around until totally devoured. I find it therapeutic to make; there’s nothing more satisfying than studding fruit and nuts into a smooth lake of thick yoghurt. Make it as decadent or as wholesome as you like – try adding toffee pieces or swirls of salted caramel.”

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Ingredients

  • greek yogurt 2 x 600g tubs
  • runny honey 6 tbsp
  • ground cinnamon 2 tsp
  • vanilla extract 2 tsp
  • desiccated coconut 2 large handfuls
  • dark chocolate chips or chopped dark chocolate 2 large handfuls
  • fresh or frozen mixed berries 2 large handfuls
  • chopped nuts 2 large handfuls, (pecans, walnuts or hazelnuts all work really well)

Method

  • Step 1

    Mix everything together, except for the chocolate, berries and nuts.

  • Step 2

    Line a baking tray with baking parchment. Spread the yogurt mix on to the paper, to a thickness of about 1cm. Stud with the chocolate, berries and nuts.

  • Step 3

    Cover the baking tray with foil and put into the freezer until firm, about 4-6 hours. Break into shards and store in a labelled resealable freezer bag.

  • Step 4

    To serve, put the shards in the fridge to defrost and soften for just a couple of minutes before serving. (If left out of the freezer for more than 10 minutes, the bark will melt.)

COOK'S NOTES

This is easily adapted: swap the berries for tropical fruit, like mango and kiwi or swap the cinnamon and vanilla for a sprinkle of cardamom.

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