Yoghurt bark
Frozen yoghurt bark scattered with your favourite fruit and nuts is a really simple, healthy snack that satisfies those sweet cravings. Try our three topping ideas, or get creative with your own.
Each serving of the berry and pistachio bark provides 123 kcal, 10g protein, 5.6g carbohydrate (of which 2.3g sugars), 6.1g fat (of which 3.2g saturates), 2.3g fibre and 0.08g salt.
Ingredients
- 500g/1lb 2oz yoghurt, low-fat Greek, coconut, soya or thick kefir
For the berry and pistachio topping
- 150驳/5陆辞锄 frozen mixed berries
- 30g/1oz pistachios, roughly chopped
- 1 tbsp honey or maple syrup
For the date and orange topping
For the fig and raspberry topping
- 3 figs, roughly chopped
- 150驳/5陆辞锄 raspberries
- pinch ground cinnamon
Method
Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer.
Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid.
Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months.
Recipe Tips
Each serving of the date and orange bark provides 154 kcal, 10g protein, 14g carbohydrate (of which 13g sugars), 2.8g fat (of which 0.3g saturates), 2.1g fibre and 0.08g salt.
Each serving of the fig and raspberry bark provides 101 kcal, 9.4g protein, 13g carbohydrate (of which 12g sugars), 0.5g fat (of which 0.1g saturates), 3g fibre and 0.1g salt.
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