Yoghurt Bark is something I have wanted to make for a while. I just always seem to forget to do it when I have a large tub of natural yoghurt, I usually use it for a dipping sauce for kebabs – which isn’t a bad thing.
Logan and Kaia love frozen yoghurt, so it’s weird that I haven’t made this. But seeing as I am at home with both of them for most of the week during this lock-down and I find sanity in the kitchen, this time is being used experimenting and getting them to help me.
I just threw together bits I had in the cupboard (story of everyone’s life now, right?), so this is not a strict recipe. Be creative and use whatever you have. Please share your creations, I’ll make them if I have the ingredients!
INGREDIENTS
1.5 cups of natural yoghurt
1/8 cup of desiccated coconut
1/2tbsp honey (replace with maple syrup or remove if giving to under 1s)
1 mini bar of green & blacks dark chocolate grated
1 handful of blueberries washed and halved
METHOD
Line a baking tray with foil
In a bowl, mix all ingredients
Pour into the baking tray and flatten down. Flatten as much as you like, remember this will determine the thickness of your yoghurt bark.
Pop in the freezer for 2-4hours. Break it up. Eat. Enjoy.