Whoever invented yoghurt bark, should get a pat on the back. It’s so simple to make, yet looks like a masterpiece. We turned into excitable 9 year olds when we made our own version to share with you guys.
The topping possibilities are endless but here we’ve topped it with some summer berries and our Apple + Peanut granola. The whole roasted peanuts give a delicious crunch to an the bark’s creamy texture. It’s a great way to use up that fruit that’s looking a bit sorry for itself, anything will work here so be creative.
With blue skies and increasing temperatures comes ice cream and this is a great, healthier (and cheaper) alternative. Try making this for a summer get to together or breaking up into pieces and storing in the freezer for a healthy pud for the week ahead.
- 500g x Greek yoghurt
- 2 tbsp. honey
- 50g Apple + Peanut Spoon granola
- Large handful blueberries
- Large handful of raspberries
Mix together the yoghurt and honey, giving it a good stir until well combined.
Line a baking tray with kitchen foil and pour the yoghurt mixture on top of the foil. Spread the mixture out to your desired thickness, ours was approximately 2cm thick.
Sprinkle on the granola and berries and place in the freezer for 3 hours, or until it is completely frozen.
Remove from the freezer and break the bark up by cutting using a sharp knife or bashing it using the end of a rolling pin.
You can store the bark in pieces in the freezer in food bags.
For more breakfast recipes and morning inspiration sign up to our newsletter here > Sign up