Here's an after-school snack the kids will love. Plus, it’s packed with fresh fruit and is super easy to prep.
Serves66
Prep time5 mins5 minutes, + 3 hours freezing time
+ 3 hours freezing time
Ingredients
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.
Method
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.
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.
