1/2 cup reduced-fat Greek-style yoghurt
1/2 cup coconut yoghurt
1 teaspoon vanilla bean paste or extract
3 teaspoons white chia seeds
1 tablespoon desiccated coconut
2 tablespoons reduced-sugar raspberry jam or fruit spread (see variation)
2 tablespoons pistachios, coarsely chopped
1 tablespoon dried cranberries, thinly sliced
dried culinary rose petals (optional) (see tip)
Step 1Line a 30cm x 20cm tray with baking paper. Combine both yoghurts with vanilla and chia seeds in a bowl, mix well. Stir in the desiccated coconut.
Step 2Spread the yoghurt mixture evenly over prepared tray.
Step 3Microwave the jam or fruit spread in a small bowl on high for 20 seconds, or until just runny. Pour jam into a plastic piping bag (or zip-lock bag). Snip the tip off and pipe the jam in swirls or rows over yoghurt.
Step 4Use a skewer or thin blade of a knife and lightly drag it through the yoghurt and jam to create a swirl or feathering effect. Tap the tray gently on the benchtop a couple of times to flatten the yoghurt mixture. Scatter with the pistachios, cranberries and petals, if using. Freeze overnight.
Step 5Break or cut the yoghurt bark into pieces. Serve immediately.
