Frozen Yoghurt Bark

Simple and quick to make and the perfect summer finger food. You can also make individual ones with blobs of yogurt piped or spooned onto the baking sheet.

This is an exclusive recipe from the brand new edition of my cookbook Weaning.

Recipe Saved


250g full-fat vanilla yogurt or dairy-free alternative
100g strawberries, chopped
100g blueberries, chopped
50g granola


  1. Line a rimmed baking tray with non-stick paper.
  2. Pour the yogurt into the baking tray and spread evenly so that it fills the tray. Scatter over the chopped strawberries, blueberries, and granola. Place in the freezer until the yogurt is firm, about 3 hours.
  3. Cut into 12 pieces and enjoy cold. Store the remainder in the freezer.

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