Equipment
* optional
Ingredients
Yogurt Base
- 500 g full-fat greek yogurt, chilled
- 80 g honey
- 5 ml vanilla extract
- 1 g sea salt
Toppings
- 60 g strawberries, hulled and sliced thinly
- 50 g blueberries, whole
- 40 g raspberries, halved if large
Nutrition (per serving)
Method
Line a rimmed baking sheet with parchment paper, ensuring the paper extends up the sides slightly to prevent sticking.
In a medium mixing bowl, whisk together the Greek yogurt, honey, vanilla extract, and pinch of salt until the mixture is smooth and combined.
Pour the yogurt mixture onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the yogurt into an even layer approximately 0.5cm to 1cm thick.
Scatter the strawberries, blueberries, and raspberries evenly over the yogurt. Gently press larger pieces into the yogurt so they adhere well.
Place the baking sheet level in the freezer. Freeze for at least 4 hours, or until the yogurt is completely solid and snaps firmly when bent.
Remove from the freezer. Lift the parchment paper to remove the slab from the tray. Using your hands or a sharp knife, break the bark into irregular shards. Serve immediately or return to the freezer.
Chef's Notes
- Fat is flavor and texture in frozen desserts. Using full-fat Greek yogurt minimizes ice crystal formation, resulting in a creamier bite.
- If using fresh fruit, ensure it is dry before placing on the yogurt. Excess water on the fruit creates hard, icy chunks.
- Honey creates a softer freeze than sugar due to its molecular structure, helping keep the bark from becoming rock-hard.
Storage
Freezer: 2 months — Store in an airtight container or freezer bag separated by parchment paper to prevent sticking.
