Ellie Krieger
THE WASHINGTON POST – When the viral videos for frozen yoghurt bark started popping up on my TikTok and Instagram feeds, I was intrigued but sceptical.
Could this idea really be as easy and tasty as it looked in the 15-second clips? Too often I’ve found such trendy recipes to have a hiccup that makes them problematic.
After testing it out, I’m happy to report that the frozen yoghurt bark idea lived up to the hype as a simple-to-make, beautifully eye-catching, refreshingly tasty and healthful treat.
In the process, I figured out a few tips to help you make it successfully at home.
Here’s basic recipe: Spread yoghurt on a parchment-lined sheet pan, top with fruit, freeze; then break it up into pieces and eat.
One key detail I discovered is to use Greek yoghurt for optimal consistency and spread-ability. I went with full-fat version for a creamier texture, but low-fat works, too. Using plain yoghurt allows control over the flavour, as well as the flexibility to play around. I chose honey and vanilla, but you could swap in, say, maple syrup or jam as a sweetener, or add cinnamon or cardamom in addition to – or instead of – the vanilla. Alternatively, you could opt for the already-flavoured, vanilla Greek yoghurt instead.
Another trick I learnt along the way is to spread the yoghurt to about quarter-inch thick. If the bark is too thick, it becomes too hard to bite into once frozen, and melts messily while you wait for it to become soften. The fruit toppings should be thinly sliced, or cut into small pieces, for that same reason. I went with peaches and cherries but any tender fruit, such as berries, grapes or mango would be nice as well.
You could also add a crunch of nuts or granola or chocolate chips, if you’d like. The yoghurt acts as a canvas for the array of colourful toppings, and one of the best things about the recipe is that there’s lots of room for creativity.
Be sure to make room for the baking sheet in your freezer before you start so you don’t scramble. And once the slab is frozen, keep in mind that it melts fast, so break it up and get the bark back into the freezer quickly.
When you are ready for it, take out only as much as you will eat immediately. Keep the rest in the freezer so you can grab a piece whenever you want a healthy treat – one that’s ideal for after-school.
FROZEN YOGHURT BARK WITH PEACHES AND CHERRIES
Ingredients
– One-and-a-half cups full-fat or low-fat plain Greek yoghurt
– Two tablespoons honey
– One teaspoon vanilla extract
– One small, ripe peach, pitted, quartered and thinly sliced
– One cup sweet cherries, pitted and quartered
Directions
Line a large rimmed baking pan or sheet pan that is at least nine-by-11 inches with parchment paper.
In a medium bowl, stir together the yoghurt, honey and vanilla until combined. Transfer the yoghurt to the prepared pan and spread it out evenly to about quarter-inch thickness.
Arrange the peach slices and cherries on top. Place in the freezer until completely frozen, at least three hours.
Working quickly so the yoghurt doesn’t melt, use your hands to break up the slab into about 12 pieces of bark. Enjoy immediately, or quickly transfer the bark to a freezer bag until needed.
