Yoghurt bark is a healthy, quick summer snack. Greek yoghurt provides a source of protein, calcium and healthy gut bacteria. This treat is great for the afternoon or an after-dinner snack on a hot summer’s day.
2 cups (560g) Greek-style yoghurt
½ cup chopped nuts
5 strawberries, thinly sliced
125g raspberries or 1/2 cup (75g) blueberries (fresh or frozen however summer is the berry season so fresh will be available)
3 tbsp raspberry jam
Line a large baking tray with baking paper. Spoon the yoghurt evenly over the lined tray and smooth the surface. Top with dollops of raspberry jam and use the back of a spoon to marble. Sprinkle with the strawberry, raspberries and blueberries. Place in the freezer for 3 hours or until firm.
Quickly transfer the yoghurt bark to a clean work surface and cut into pieces. Serve immediately or store in an airtight container in the freezer for up to 1 week.