Time to make: 25 mins , plus overnight freezing
( Hands-on time: 25 mins )
(at time of publication)
Nutrition Info.(per serve)
1 cup low-fat Greek-style yoghurt
1 teaspoon vanilla bean paste or extract
1 tablespoon white chia seeds
1 tablespoon desiccated coconut
2 tablespoons raspberry jamjellyX or fruit spread (see variations)
2 tablespoons coarsely chopped pistachios
1 tablespoon dried cranberries, thinly sliced
dried culinary rose petals (optional, see tips)
Total fat 5g
Saturated fat 2g
Dietary fibre 1g
- Line a 30cm x 20cm tray with baking paper. In a bowl, combine yoghurt, vanilla and chia seeds and mix well. Stir in desiccated coconut. Spread yoghurt mixture evenly over prepared tray.
- In a small bowl, microwave jam or fruit spread on high for 20 seconds, or until just runny. Pour jam into a plastic piping bag (or zip-lock bag), snip the corner or tip off the bag and pipe jam in swirls or rows over yoghurt.
- Use a skewer or knife blade and lightly drag it through the yoghurt and jam to create a swirl effect. Tap the tray gently on the benchtop a couple of times to flatten the yoghurt mixture. Scatter with pistachios, cranberries and petals, if using. Freeze overnight.
- Break or cut the yoghurt bark into pieces and serve immediately.
Use fruit purée in place of jam if you prefer.
Make it vegan: Use a vegan yoghurt and check jam (or purée, if using) has no gelatin.
Dried culinary rose petals are available from specialty grocers
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 the recipe.