Is it just my child or do all kids start shouting for ice cream once the temperature gets over 10 degrees? The weather is a bit unpredictable here lately and last week I got caught out on a sunny day with no ice lollies in the freezer (bad bad mum!). I did have a large tub of yoghurt in the fridge so I decided to make some frozen yoghurt bark.
Now usually if I tried to offer the fussy eater a yoghurt instead of an ice lolly I would get the mother of all tantrums in response, but the novelty factor of this yoghurt bark went down well and she even ate the nuts and dried fruit. Incredible!
I used a low fat strawberry yoghurt for this but it would work just as well with full fat or fat free varieties of any flavour. I will definitely be making this again and will probably experiment with the toppings. Freeze dried strawberries and raspberries would be lovely and maybe some chocolate chips too.
- 450g yoghurt
- 25g flaked almonds
- 25g dried cranberries
- Mix the yoghurt and half the almonds and cranberries in a freeer-proof dish. I used an 8in square dish but you could use a bigger one if you want thinner pieces of bark.
- Sprinkle the remainder of the almonds and cranberries on top.
- Freeze for 2-3 hours until the bark is solid. Remove from the freezer and break into pieces. I let the yoghurt thaw for around the edges to make it easier to remove from the dish.
- Eat immediately or store in freezer bags for up to one month.