RecipesDessert
Dessert
Greek Yoghurt and Berry Bark
Greek yoghurt spread thin, scattered with berries and coconut, and frozen solid into shards. Honey and vanilla sweeten it just enough to eat like a treat, no cooking involved.
- Serves
- 4
- Prep
- 10min
- Cook
- 0min
- Total
- 10min
Programs: Fat Loss, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 104kcal
- Protein
- 6.6g
- Carbs
- 13.7g
- Fat
- 2.9g
- Fibre
- 0.7g
01
Ingredients
For 4 servings · MetricUS
- 250gGreek yoghurthalf a 500g tub
- 2 tbsphoney or maple syrup
- 1 tspvanilla extract
- 100gstrawberries and blueberries, slicedmixed
- 20gflaked coconut, unsweetened
- 1 cupGreek yogurt
- 2 tbsphoney or maple syrup
- 1 tspvanilla extract
- 3½ ozstrawberries and blueberries, slicedmixed
- ¾ ozflaked coconut, unsweetened
02
Method
Prep.
Line a baking tray with parchment paper.
Make the yoghurt base.
Mix the Greek yoghurt, honey and vanilla in a bowl until smooth.
Spread the mixture onto the tray in an even layer, about 1cm thick.
Top and freeze.
Scatter the berries and coconut over the top, pressing them in gently so they hold once frozen.
Freeze for at least 3 hours, until completely solid.
Serve.
Break or cut into pieces. Let each piece sit at room temperature for 3 to 5 minutes before eating, straight from the freezer it's too hard to bite into comfortably. Serve a quarter per person.