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Frozen Yoghurt Bark with Pistachios & Raspberries Recipe

Frozen Yoghurt Bark with Pistachios & Raspberries Recipe

With raspberries, toasted hazelnuts and pistachios and coconut flakes, this frozen yoghurt bark is just as good to look at as it is to eat.

Frozen Yoghurt Bark with Pistachios & Raspberries Recipe

Serves 6


500g thick Greek yoghurt
2-3 tbsp runny honey
1 tsp vanilla extract
½ tsp finely grated orange zest
1 tbsp freeze-dried raspberry powder (optional)
¼ cup pistachios, roughly chopped
¼ cup toasted hazelnuts, roughly chopped
½ cup raspberries, halved if large
¼ cup toasted coconut flakes
1 tbsp dried culinary rose petals (optional)


Place the Greek yoghurt, honey, vanilla extract and orange zest into a bowl and mix to combine.

Line a baking tray with baking paper. Spread the yoghurt mixture onto the baking paper, to a thickness of 8-10mm. Swirl in the raspberry powder if using.

Top the yoghurt with the pistachios, hazelnuts, raspberries, coconut flakes and rose petals if using.

Cover the tray with foil and freeze for 6-7 hours or overnight. When frozen, cut or break into shards.

Serve immediately.

You can make the bark in advance and store frozen for up to 2 weeks in a sealed container.

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