Start with a base of high-protein Greek-style yoghurt, then top with a mix of antioxidant-rich dark chocolate and raspberries. The tasty combo of freeze dried strawberries and toasted coconut add crunch and a pop of colour. This berry bark makes a great summer snack, just be sure to gobble it up quickly, as it won’t last for long sitting in the sun!
Serves 6
Prep time 10 minutes
Chill time 3 hours
Nut Free, Gluten Free, Vegetarian suitable
Ingredients
- 2 cups Greek-style yoghurt
- 1 cup raspberries
- ¼ cup toasted coconut flakes
- 25g dark chocolate, melted
- 2 tbsp freeze-dried strawberries, finely chopped ;
How to make
1. Line a large baking tray with baking paper. Spoon the yoghurt over the tray and smooth the surface. Sprinkle the raspberries and toasted coconut over the yoghurt. Drizzle the melted chocolate over the yoghurt and top with the freeze-dried strawberries.
2. Place tray in the freezer for three hours or until firm.
3. Remove tray from the freezer and place the bark on a chopping board. Use a sharp knife to cut the bark into desired pieces. Serve immediately and store any leftover bark in the freezer.
Notes
Gluten Free, Nut Free, Vegetarian Suitable
Want to make it dairy free? – Substitute the Greek yoghurt for plain coconut yoghurt or unflavoured soy yoghurt.
Leftover frozen yoghurt bark can be stored in the freezer for up to three days.
Nutritional information
| Kilojoules |
530kJ |
Protein |
9.4 g |
Carbohydrates, total
- sugars, total |
11.5 g
10.1 g
|
Fat, total
- saturated fat |
5.5 g
4.1 g |
| Sodium |
40 mg |
|
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