Frozen Yogurt Bark with Fruit Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g Greek yogurt (full-fat or 2%)</li><li class="ingredients-single-item">3 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g mixed berries (strawberries, blueberries, raspberries)</li><li class="ingredients-single-item">1 kiwi, peeled and sliced</li><li class="ingredients-single-item">2 tbsp chopped nuts (pistachios, almonds or walnuts)</li><li class="ingredients-single-item">1 tbsp coconut flakes (optional)</li><li class="ingredients-single-item">1 tbsp dark chocolate chips (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula or back of spoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Line a baking tray with parchment paper, making sure it has a lip to contain any yogurt that might spread. The parchment ensures your frozen bark will release easily once frozen without sticking to the tray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, mix the Greek yogurt with honey and vanilla extract until completely smooth and well combined. Taste and adjust sweetness if needed - the sweetness will become slightly less pronounced once frozen, so aim for a flavor that's just a touch sweeter than you'd like.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the yogurt mixture onto the prepared baking tray and use an offset spatula or the back of a spoon to spread it into an even layer about 1 cm thick. Too thin and the bark will be fragile; too thick and it won't freeze properly in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare your fruits by slicing larger ones (strawberries, kiwi) into thin pieces that will freeze more evenly. Smaller berries like blueberries can be halved or used whole depending on your preference.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange the prepared fruits across the yogurt layer, gently pressing them in so they adhere but don't sink completely. Think of creating a beautiful mosaic of colors and textures that will be revealed in each piece.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle your chosen toppings - chopped nuts, coconut flakes, and/or chocolate chips - evenly across the surface. These add wonderful textural contrast to the smooth yogurt and soft fruit.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the tray in the freezer, ensuring it's sitting flat. Freeze for at least 4 hours or preferably overnight until completely solid. The bark should feel firm to the touch with no soft spots in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once frozen solid, remove from the freezer and let sit at room temperature for 2-3 minutes to slightly soften (this makes it easier to break without shattering). Gently peel the bark from the parchment paper and place on a cutting board.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using your hands or a knife, break or cut the frozen yogurt bark into irregular pieces or more uniform squares - whatever you prefer. The breaking sound should be crisp and satisfying!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately or transfer pieces to an airtight container with parchment paper between layers to prevent sticking. Store in the freezer for up to 1 month, though the fruit may begin to lose its vibrant color after a week.</li></ol>