Mix & Match Frozen Greek Yoghurt Bark

Today I have a delicious recipe to share with you for frozen Greek yoghurt bark.  This recipe was created for this months Expedia 'World on a Plate', a fun monthly foodie challenge in which we are all invited to create a dish based on one of Expedia's popular holiday destinations, with a new location being announced each month. This months chosen country is Greece, which is known for such gorgeous food that I was more than happy to take part!

Reading through Expedia's summary of the delights of Grecian food, I felt instantly hungry - so many yummy  foods that are high on my favorites list! Top of the list for me was Greek yoghurt, which coincidentally has been my breakfast of choice pretty much every morning recently. Greek yoghurt really is the queen of yoghurts, so thick and creamy and high in protein too.  I top mine with nuts and fruit and a drizzle of honey for a filling and delicious healthy breakfast.

With this in mind, I wanted to create a tasty and healthy Greek style family friendly breakfast recipe, and to make it a lot more fun than just a normal bowl of yoghurt I decided to freeze it - perfect for the hot weather we've been enjoying recently! I've been wanting to try my hand at frozen yoghurt bark ever since I saw this gorgeous frozen yoghurt bark recipe from My Fussy Eater, so I started thinking about how I could add a Greek twist to it (apart from the yoghurt of course, Greek yoghurt being a given!).  I had so many different ideas that I decided to create a mix and match yoghurt bark recipe, using my three favourite flavour ideas to complement each other.

To make a batch of all three varieties of yoghurt bark, I used a 1kg tub of yoghurt.  It makes three trays full, but you could always cut the recipe in half it that seems too much for you.  It didn't last long in our house though, my boys (and I!) loved it so much!

Mix & Match Greek Yoghurt Bark

Coconut and Raisin Frozen Yoghurt Bark

Ingredients

• ⅓ 1kg tub Greek yoghurt
• honey to taste (optional)
• 25g desiccated coconut
• handful raisins
• handful coconut flakes

Method

Give the yoghurt a good stir, then place it in a bowl. Drizzle with a little honey to taste (if wanted). I used about ½ tablespoon per bark variety. Add the desiccated coconut and stir well to mix in.

Find a baking tray that fits into your freezer.  Line the baking tray with baking paper or tinfoil. Pour the yoghurt onto the lined tray and  spread out into an even layer.  Top with the raisins and coconut flakes, pressing gently into the yoghurt.

Pop into the freezer and freeze for two hours or overnight, until solid and frozen through. Break into pieces to serve, either by itself or together with the other two flavours of bark below.  For the best texture, leave for a minute or two to soften slightly before serving.

Store any leftover bark in an airtight tub or bag in the freezer until needed.

Greek Baklava Inspired Frozen Yoghurt Bark

Ingredients

• ⅓ 1kg tub Greek yoghurt
• honey to taste (optional)
• 1 tbs almond butter
• dried cinnamon
• 20g shelled pistachio nuts
• 20g chopped walnuts
• 15g flaked almonds

Method

Give the yoghurt a good stir, then place in a bowl. Drizzle with a little honey to taste (if wanted). I used about ½ tablespoon per bark variety. Add the almond butter and a light sprinkle of cinnamon and stir well until completely mixed in.

Roughly chop the pistachio nuts and walnuts.

Find another baking tray that fits into your freezer.  Line the baking tray with baking paper or tinfoil as before. Pour the yoghurt mixture onto the lined tray and  spread out into an even layer.  Top with pistachio nuts, walnuts and flaked almonds, pressing gently into the yoghurt. Finish off by drizzling a little more honey over the top.

Pop into the freezer and freeze for two hours or overnight, until solid and frozen through. Break into pieces to serve, either by itself or together with the other two flavours of bark.  For the best texture, leave for a minute or two to soften slightly before serving.

Store any leftover bark in an airtight tub or bag in the freezer until needed.

Apricot and Almond Frozen Yoghurt Bark

Ingredients

• ⅓ 1kg tub Greek yoghurt
• honey to taste (optional)
• 2-3 fresh apricots
• 2 Tbs flaked almonds

Method

Give the yoghurt a good stir, then place in a bowl. Drizzle with a little honey to taste (if wanted). I used about ½ tablespoon per bark variety. Stir well to mix in.

Stone the apricots and cut into thin slices. If you can't find fresh apricots, you could also use a handful of dried apricots instead - chop them into small pieces at this stage.

Find another baking tray that fits into your freezer.  Line the baking tray with baking paper or tinfoil as before. Pour the yoghurt onto the lined tray and  spread it out in an even layer.  Arrange the apricot slices on top of the yoghurt, pressing them gently into it. Sprinkle over the flaked almonds, pressing into the yoghurt as before.

Pop into the freezer and freeze for two hours or overnight, until solid and frozen through. Break into pieces to serve, either by itself or together with the other two flavours of bark above.  For the best texture, leave for a minute or two to soften slightly before serving.

Store any leftover bark in an airtight tub or bag in the freezer until needed.

We enjoyed this frozen yoghurt bark so much that I'm planning on making another batch in the morning! The Baklava inspired flavour was a particular favourite, mysteriously disappearing at a faster rate than the other two!

If you try this recipe, or indeed any other Greek dishes during this month’s World on a Plate challenge, do take a picture before you munch it all up and tag it with the hashtag #expediaworldonaplate on Facebook, Twitter and Instagram - I (and Expedia) would love to see it!

Grace

Disclosure: This recipe and blog post was created for the Expedia World on a Plate Challenge. I was compensated for the cost of ingredients and my time, however all opinions expressed in this post are my own.  I have no affiliation to Expedia.