Frozen yoghurt bark: 3 ways!

Make it your way

This healthy kids' snack recipe can be adapted using different store cupboard ingredients.

Looking for a snack your children will want to eat that’s packed full of healthy ingredients? Try this frozen treat from family food writer Caroline Morrish. It’s sweet enough to satisfy even the fussiest eater, and it scores high on nutrition. Plus, it’s so simple kids can even make it themselves.

1. Vanilla and berry bark

  1. What you need:

    250g vanilla yogurt

    ½ tbsp maple syrup

    100g mix of raspberries and strawberries, chopped

    10g dried strawberries or raspberries, chopped to small pieces or crumbs

    What to do:

    1 Put the yogurt in a bowl and mix in the maple syrup until well combined. Stir in half of the berries.

    2 Line a 25cm x 20cm baking tray with baking paper then pour over the yogurt mixture and spread it into a thin layer to make a rectangle. Sprinkle over the remaining berries and dried berries then put in the freezer for 2-4 hours until frozen.

    3 Remove from the freezer and break into pieces and serve or store in the freezer in a tupperware for up to a month.

2. Chocolate and blueberry bark

What you need:

100g dark chocolate

100g milk chocolate

80g blueberries

20g dried cranberries and blueberries

2 tbsp pumpkin seeds

What to do:

1 Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally, until melted. Alternatively melt in a microwave-proof bowl by heating for 20 sec bursts and stirring until melted.

2 Line a 25cm x 20cm tray with baking paper and allow the chocolate to cool for a few mins. Stir half of the blueberries and dried berries into the melted chocolate then pour it over the tray and spread into an even layer to make a rectangle. Sprinkle over the remaining fruit then scatter with the seeds. Put into a cool place to set.

3 Break into pieces then store in a tupperware for up to 2 weeks.

3. Tropical coconut bark

What you need:

250g coconut yogurt

1 tbsp maple syrup

25g dried mango and/or dried pineapple, roughly chopped

2 tsp desiccated coconut

Pinch poppy or chia seeds

What to do:

1 Put the coconut yogurt in a bowl and mix in the maple syrup until well combined.

2 Line a 25cm x 20cm baking tray with baking paper then pour over the yogurt mixture and spread it into an even layer to make a rough rectangle. Sprinkle over the dried fruit, coconut and seeds. Cover with clingfilm and pop in the freezer for 2-4 hours to set.

3 Remove from the freezer and break into pieces and serve or store in the freezer in a tupperware for up to a month.