Yoghurt Bark
Prep
15 mins
Cook
3 hrs
Servings
4
Difficulty
Easy
This is my go to recipe when I want something that feels fancy but comes together in just fifteen minutes of actual work. Yogurt bark has become my favorite no bake dessert because it's incredibly simple to make yet looks so impressive when you slice it up. Greek yogurt is packed with protein and probiotics that are wonderful for your digestion, making this treat feel a little bit virtuous too. I love layering it with granola, dark chocolate, cranberries, and pistachios for a perfect mix of textures and flavors. The best part is that once you spread it on a tray and pop it in the freezer, you can basically forget about it while you go about your day. It's the kind of recipe I make when I'm craving something sweet but don't want to spend hours in the kitchen.
Ella x
Ingredients
- 500 ggreek yoghurt
- 3 tablespoonshoney
- 1 teaspoonvanilla extract
- 100 ggranola(roughly chopped)
- 80 gdried cranberries
- 100 gdark chocolate(chopped into small pieces)
- 50 gcoconut flakes(unsweetened)
- 60 gpistachios(roughly crushed)
- 1 pinchsea salt
Detail level
Instructions
- 1
Line a large baking tray with parchment paper and set aside.
Tip: Make sure the paper covers the entire surface so nothing sticks to the tray.
- 2
In a bowl, mix together the Greek yoghurt, honey, and vanilla extract until smooth and well combined.
Tip: If your yoghurt is very thick, let it sit at room temperature for a few minutes to soften slightly before mixing.
- 3
Spread the yoghurt mixture evenly across the parchment paper to about 1 centimetre thickness, using the back of a spatula to create a smooth surface.
Tip: Don't worry about making it perfectly even, as the rustic look is part of the charm.
- 4
Scatter the granola, cranberries, chocolate pieces, coconut flakes, and pistachios across the yoghurt surface in an even distribution.
Tip: Press the toppings down gently so they stick to the yoghurt rather than sitting on top loosely.
- 5
Sprinkle the sea salt lightly over the top and place the tray in the freezer for at least 3 hours until completely solid.
Tip: You can leave it overnight if that's easier for you.
- 6
Remove from the freezer and let sit for 2 minutes before breaking into irregular pieces with your hands.
Tip: Breaking it by hand rather than cutting keeps the pieces interesting and rustic.
- 7
Store any leftover pieces in an airtight container in the freezer for up to two weeks.
Tip: Each piece will last about 5 minutes at room temperature before softening, so eat straight from the freezer for the best texture.
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