Yoghurt bark
Please log in to save or rate. Serves: 6Time to make: 25 mins, plus overnight freezing
Total cost: $4.20 / $0.70 per serve
(at time of publication)
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)
Nutritional information (per serve)
Instructions
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.
Variations
- Use fruit purée in place of the jam, if you prefer.
- For a slightly sweeter taste, use vanilla yoghurt instead of plain.
HFG tip
- Dried culinary rose petals are available from specialty grocers, fruit shops and delicatessens.
- Place yoghurt bark on a cold or frozen serving platter set over a bowl of ice to stop it melting.
- Are you feeding a crowd? Simply double this recipe.
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