Plum Yoghurt Bark
Plum Yoghurt Bark
Ingredients
- 900 g plum Greek yoghurt
- 200 g green grapes, washed and dried
- 100 g milk chocolate
Instructions
- 1
Line a baking tray (approximately 25cm x 35cm) with baking paper, ensuring it covers the entire surface.
⏱️ 1 min
- 2
Pour the plum Greek yoghurt onto the center of the lined baking tray.
⏱️ 1 min
- 3
Using a spoon or an offset spatula, spread the yoghurt evenly across the baking paper to form an approximately rectangular layer, about 1/2 cm thick.
⏱️ 3 min
- 4
Arrange the green grapes over the yoghurt layer. You can place them in neat rows or scatter them to cover the entire surface.
⏱️ 5 min
- 5
Break the milk chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt using a double boiler.
⏱️ 3 min
- 6
Drizzle the melted chocolate over the green grapes in a zig-zag pattern, ensuring even distribution.
⏱️ 2 min
- 7
Carefully transfer the baking tray with the prepared bark into the freezer.
- 8
Freeze for at least 2 hours, or until the yoghurt bark is completely set and firm.
⏱️ 120 min
- 9
Once set, remove the bark from the freezer. Lift the baking paper off the tray and place the bark on a cutting board. Using a sharp knife, break or cut the bark into individual pieces of your desired size.
⏱️ 3 min
- 10
Serve immediately and enjoy. Store any leftover bark in an airtight container in the freezer.
Kitchen Tools
Nutrition Facts (per serving)
Plum Yoghurt Bark
- 900 g plum Greek yoghurt
- 200 g green grapes, washed and dried
- 100 g milk chocolate
Instructions
- 1
Line a baking tray (approximately 25cm x 35cm) with baking paper, ensuring it covers the entire surface.
⏱️ 1 min - 2
Pour the plum Greek yoghurt onto the center of the lined baking tray.
⏱️ 1 min - 3
Using a spoon or an offset spatula, spread the yoghurt evenly across the baking paper to form an approximately rectangular layer, about 1/2 cm thick.
⏱️ 3 min - 4
Arrange the green grapes over the yoghurt layer. You can place them in neat rows or scatter them to cover the entire surface.
⏱️ 5 min - 5
Break the milk chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt using a double boiler.
⏱️ 3 min - 6
Drizzle the melted chocolate over the green grapes in a zig-zag pattern, ensuring even distribution.
⏱️ 2 min - 7
Carefully transfer the baking tray with the prepared bark into the freezer.
- 8
Freeze for at least 2 hours, or until the yoghurt bark is completely set and firm.
⏱️ 120 min - 9
Once set, remove the bark from the freezer. Lift the baking paper off the tray and place the bark on a cutting board. Using a sharp knife, break or cut the bark into individual pieces of your desired size.
⏱️ 3 min - 10
Serve immediately and enjoy. Store any leftover bark in an airtight container in the freezer.