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by Anne Finch, Accredited Practising Dietitian for LiveLighter

Let’s just consider ourselves fashionably late to this party. Frozen yoghurt “bark” videos have been kicking around for some time on socials – and for good reason. It’s a fun and delicious spin on fruit and yoghurt which also happens to be easy, and endlessly customisable so you can experiment with your favourite combos and use up what you have! The perfect snack or wholesome dessert.

Equipment needed

Tray and baking paper
Spatula
Knife
Chopping board

Ingredients

Yoghurt

This works well with Greek yoghurt as it's high in protein and has some fat - these keep it creamy and make it more filling. "Light" yoghurts tend to go a bit icy but are also pretty good. We've chosen a vanilla yoghurt and an unflavoured as these are lower in added sugar. We sweetened the plain yoghurt with a bit of maple syrup but it's totally optional. You could also use some jam or honey to sweeten and flavour it.

Toppings

Top with whatever tickles your fancy! Just make sure whatever you add is in small-ish pieces or it become hard to eat. Here's some inspiration. Fresh, frozen, dried and canned fruits all work well, and it's nice to add something with a little crunch.

Fruits

Berries
Sliced banana
Dried apricots
Tinned peaches

Grapes
Mango
Kiwi
Sultanas

Crunches

Pepitas
Sunflower seeds
Peanuts
Slivered almonds

Popcorn
Pretzels
Granola
Chia seeds

Peanut and banana

2 cups Greek yoghurt
2 tbs maple syrup (or honey), optional
3 bananas, thinly sliced
2 tbs roasted peanuts

Two trays of frozen yoghurt bark; one with banana and peanuts, one with strawberries and pepitas

Berry yummy

1 ½ cups vanilla Greek yoghurt
250 g strawberries, thinly sliced
2 tbs pepitas

What to do

Spread yoghurt on to a tray lined with baking paper. Aim for around 1-1.5 cm thick. If it’s too thin it melts too quickly.
Sprinkle with toppings of choice and freeze for about 4hrs, until hard.
Cut or snap into pieces and store in a sealed container in the freezer.