GREEK YOGURT BARK
Ingredients
- 500 g Greek yogurt
- 1 tbsp. honey or maple syrup
- 1 tsp vanilla extract optional
- 2 tbsp. high fruit/low sugar jam
- 3 tbsp shelled pistachios, roughly chopped
Instructions
- Mix the yogurt, honey or maple syrup and vanilla if using then pour into a 20 x 20 cm tray bake pan spreading with the back of a spoon. I used silicone as it is easier to remove, but feel free to use a tin or glass dish. If using tin or glass, it is best to line the tray with greaseproof paper.
- Dot the yogurt mix with the jam (I used 1 tbsp. blackcurrant and 1 tbsp. apricot to give the vivid colours and add different flavours) then swirl through with a knife to create a ripple effect.
- Scatter the pistachios over the surface to add colour, texture and flavour then freeze until firm - at least 3 hours.
- Remove from the baking tray, leave for 5 mins to soften then either break up or cut into squares.
Notes
Due to the melting point of the yogurt, any leftovers will need to be kept in a container in the freezer - just warn people that they are frozen otherwise brain freeze!
I used full fat yogurt for this recipe, as low, or zero fat does not have the same texture.
I used full fat yogurt for this recipe, as low, or zero fat does not have the same texture.