Jamie's Food Team
By Anna Helm Baxter
10 mins plus freezing
Not Too Tricky
serves 6
About the recipe
This beautiful two-toned bark is a real showstopper. Your yoghurt is your canvas, so feel free to pretend you’re a food stylist like me and get creative! If you’ve got kids, they’ll love helping you make this fun dessert.
Recipe From
Ingredients
250g Greek-style yoghurt
½ teaspoon vanilla bean paste
2 teaspoons runny honey
100g blackberries
50g cherries
25g blueberries
30g coconut flakes
Method
- Line a 20cm x 30cm baking tray with a sheet of greaseproof paper. Put half the yoghurt, the vanilla bean paste, honey and most of the blackberries in a small food processor and blitz until smooth.
- Evenly spread the remaining yoghurt across the prepared baking tray. Pour the blackberry mixture on top and spread until smooth. Cut the remaining blackberries in half, or into thirds if large. Pit and quarter the cherries and halve the blueberries. Scatter them over the yoghurt and top with the coconut flakes.
- Freeze for at least 4 hours, or until firm, then snap the bark into pieces and serve. It will last in the freezer for up to 7 days in a sealed container.
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