,Your kids will have a ball helping you make (and eat!) this simple Christmas yoghurt bark.
My husband’s Austrian relatives would probably have a good old chuckle at the idea of a frozen dessert for Christmas.
But here in Australia where it’s all about warmth, swims, sunshine and another shrimp on the barbie at Christmas time, this frozen yoghurt bark is the perfect way to dial the heat right down.
The beauty of this recipe is that once Christmas is done you can experiment with lots of fun toppings and enjoy a delicious and cooling snack right through the summer. Combinations like mango, macadamia and coconut, dark chocolate chip and banana, or swirled raspberry jam with frozen berries through the yogurt are beautiful options to try. Clearly, the possibilities are endlessly delicious.
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- 2 cups natural Greek yogurt
- 2 maple syrup or your preferred sweetener
- 1 teaspoon vanilla bean powder
- ½ kiwi fruit chopped into small, bite sized pieces
- 5 pieces strawberries hulled and chopped into small,bite sized pieces
- 2 tablespoons dried cranberries
- ¼ cup pistachios option but the colour helps make it Christmas-y
- 1 tablespoon shredded coconut optional
- 1 tablespoon buckinis optional but add extra texture
Line a rimmed baking tray with parchment paper.
In a small bowl, mix together the yogurt, maple syrup and vanilla extract.
Pour the yogurt into the centre of the tray and spread evenly.
Gently press some of the pistachios and cranberries into the yoghurt. Make sure you save some to decorate the top.
Sprinkle the buckinis over the top of the yoghurt if using.
Place kiwi fruit and strawberries onto the yogurt.
Sprinkle with shredded coconut if using.
Freeze until completely solid (2-4 hours, until firm)
Cut into sections and serve.
Store in the freezer