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Line a baking tray (approximately 25cm x 35cm) with baking paper, ensuring it covers the entire surface.

Pour the plum Greek yoghurt onto the center of the lined baking tray.

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.

Arrange the green grapes over the yoghurt layer. You can place them in neat rows or scatter them to cover the entire surface.

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.

Drizzle the melted chocolate over the green grapes in a zig-zag pattern, ensuring even distribution.

Carefully transfer the baking tray with the prepared bark into the freezer.

Freeze for at least 2 hours, or until the yoghurt bark is completely set and firm.

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.

Serve immediately and enjoy. Store any leftover bark in an airtight container in the freezer.


Line a baking tray (approximately 25cm x 35cm) with baking paper, ensuring it covers the entire surface.

Pour the plum Greek yoghurt onto the center of the lined baking tray.

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.

Arrange the green grapes over the yoghurt layer. You can place them in neat rows or scatter them to cover the entire surface.

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.

Drizzle the melted chocolate over the green grapes in a zig-zag pattern, ensuring even distribution.

Carefully transfer the baking tray with the prepared bark into the freezer.

Freeze for at least 2 hours, or until the yoghurt bark is completely set and firm.

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.

Serve immediately and enjoy. Store any leftover bark in an airtight container in the freezer.
