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Berry swirl yoghurt bark

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  • Vegetarian
  • Gluten free
  • Egg free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

Here's an after-school snack the kids will love. Plus, it’s packed with fresh fruit and is super easy to prep.

  • Serves6
  • Prep time5 minutes, + 3 hours freezing time
Berry swirl yoghurt bark cut in wedges


  • 2 cups (560g) Greek-style yoghurt
  • 1/4 cup (80g) raspberry jam
  • 5 strawberries, thinly sliced
  • 125g raspberries
  • 1/2 cup (75g) blueberries

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.

Nutrition Information


Energy: 637kJ/152 Cals (7%) 

Protein:  5g (10%)

Fat: 3g (4%) 

Sat fat:  2g (8%) 

Carb: 25g (8%) 

Sugar: 24g (27%) 

Fibre: 2g (7%) 

Sodium: 58mg (3%)