Strawberry and chocolate yogurt bark
Enjoy a refreshing dessert that blends creamy yoghurt with sweet white chocolate and tangy raspberries. Our yoghurt bark has a delightful crunch from finely chopped pistachios, while fresh strawberries and mint leaves provide a vibrant finish. Perfect for a quick snack or an elegant dessert, this frozen delight is simple to make and even easier to enjoy. With its beautiful presentation and irresistible flavour, it's the perfect treat to share with family and friends.
Ingredients
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200 g
White chocolate
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1 tbsp
Pistachios, unsalted, finely chopped
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1 tbsp
Freeze-dried raspberries
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250 g
Strawberries
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Mint leaves
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Line your tray with parchment for easy, mess-free removal
For a smooth, mess-free experience when making your yoghurt bark, start by lining your tray with parchment paper. Cut a piece slightly larger than the tray, press it into the base, and fold or crease the corners so it lies flat. If the paper curls up, a small dab of yoghurt under each corner can help hold it in place.
Three common yoghurt bark mistakes (and how to fix them fast)
While this recipe is an easy dessert, a few common mistakes can get in the way of that perfect crunch. Spreading the yoghurt too thick. This can make it freeze unevenly; about 1 cm is ideal for even freezing and easy breaking. Using yoghurt with too much moisture. This can lead to icy, brittle bark. Opt for thick and creamy yoghurt like skyr or Greek yoghurt for a creamier texture. Skipping the chill time before cutting. This can cause it to crack unpredictably. Let the bark freeze fully, then wait a minute or two at room temperature before slicing or snapping into pieces.
Pre-cut before freezing for a fuss-free dessert
For easy serving, score or lightly pre-cut your yoghurt bark before it goes into the freezer. Use a sharp knife to gently mark squares or portions in the yoghurt once it’s spread out and topped, just enough to guide the shape. This makes it much easier to break or slice into neat pieces once frozen, without cracking unevenly or sending toppings flying. It’s a small step that saves time and keeps your bark looking great when it’s ready to serve.
Questions about this yoghurt bark recipe
Have questions about making, storing, or customising this recipe? Whether you’re wondering how long it takes to freeze, what to use instead of pistachios, or how to keep it fresh, these quick tips will help you get the best results every time.
How long does yoghurt bark take to freeze completely?
This dessert typically takes about two to three hours to freeze solid, depending on how thick you’ve spread it and how cold your freezer is. To check, press gently in the centre. If it’s firm to the touch, it’s ready to slice or snap into pieces. For best results, leave it overnight to ensure it's fully set.
What can I use instead of pistachios?
If you don’t have pistachios on hand, there are plenty of tasty alternatives. Almonds, walnuts, or pecans add a similar crunch and nutty flavour. For a slightly sweeter bite, try cashews. Prefer a nut-free option? Toasted seeds like pumpkin or sunflower seeds work just as well and still add great texture. Use the same amount and sprinkle them over the yoghurt before freezing for a perfectly crunchy finish.
How should I store yoghurt bark to keep it fresh?
To keep leftovers fresh and crisp, store it in an airtight container in the freezer. Layer pieces with parchment paper in between to prevent sticking. It’s best enjoyed within two weeks, as the texture can change over time, especially if the bark picks up moisture or freezer odours. When you're ready to eat, let it sit at room temperature for a minute or two to soften slightly for the perfect bite.
Nutritional values
Nutritional value, per
1320 Kcal
| Fibre | 6.1 gram fibers |
| Protein | 15.2 gram |
| Fat | 83.5 gram |
| Carbohydrates | 127.9 gram |
Strawberry and chocolate yogurt bark, using our creamy Skyr yoghurt with melted white chocolate, topped with pistachios and freeze-dried raspberries. A great snack to follow on arlafoods.co.uk
Try skyr for a thicker, creamier yoghurt bark
Want a creamier, tangier yoghurt bark? Swap regular yoghurt for skyr, an Icelandic-style dairy product that's thicker, richer, and naturally high in protein. It spreads easily, holds up well when frozen, and gives your bark a smooth, velvety texture. Plus, its mild tang balances beautifully with sweet toppings like berries, honey, or chocolate. It’s a simple switch that makes your dessert feel extra indulgent.
DIY freeze-dried raspberries: here’s how to make your own
Freeze-dried raspberries add a bright burst of flavour and crunch to yoghurt bark, but if you can’t find them in stores, you can make your own at home with a little patience. While true freeze-drying requires special equipment, you can get a similar effect by drying raspberries in a low oven.
Simply spread fresh berries on a baking tray lined with parchment and bake at 50-60 °C with the door slightly open for six to eight hours, or until they’re completely dry and crisp. Store them in an airtight container and use as a colourful, tangy topping on your yoghurt bark or other desserts.
How to melt chocolate like a pro (no seizing, no stress)
Melting chocolate doesn’t have to be tricky, just a little care goes a long way. The safest method is to use a double boiler: place chopped chocolate in a heatproof bowl set over a pot of gently simmering water (make sure the bowl doesn’t touch the water). Stir slowly until smooth.
If you prefer the microwave, heat the chocolate in short bursts – 20-30 seconds at a time – stirring between each, until fully melted. The key is to avoid moisture (even a drop of water can make it seize) and keep the heat low and steady. Once melted, gently stir the chocolate into your yoghurt and follow the rest of the recipe for a luscious, creamy dessert.
Why ingredient temperature matters for perfect yoghurt bark
Starting with cold ingredients, especially the yoghurt, is key to getting smooth, even bark that sets well. If the yoghurt is too warm, it can take longer to freeze and may separate or develop an icy texture. Cold toppings like fruit or chocolate also help the bark firm up evenly and prevent melting or sinking into the yoghurt.
For best results, keep everything chilled before assembling, then pop the tray straight into the freezer. This small step helps your bark freeze faster, look better, and taste its best.
Top it off! Delicious and fun topping ideas to try
One of the best parts of making yoghurt bark is customising the toppings, there’s no wrong way to do it! Try fresh fruit like sliced strawberries, blueberries, or kiwi for a colourful, juicy bite.
Add crushed nuts (pistachios, almonds, or hazelnuts are all great options) for crunch, or sprinkle on toasted coconut, seeds, or granola for extra texture.
A drizzle of melted dark chocolate, a handful of freeze-dried berries, or even a few mini chocolate chips make it feel like a real treat. Mix and match your favourites for a topping combo that’s as fun as it is delicious!
Leftover yoghurt? Here’s what to freeze next
Have extra yoghurt after making bark? Don’t let it go to waste, turn it into one of these easy frozen treats that are just as refreshing and satisfying:
Frozen yoghurt: blend yoghurt with fruit for a creamy, tangy dessert that's lighter than ice cream but just as delicious
Frozen yoghurt lollies: these pops are made with skyr and fruit for a fun, kid-friendly treat
Frozen yogurt bites: creamy vanilla skyr mixed with honey and berries, then frozen into bite-sized treats topped with crunchy freeze-dried raspberries, easy to prep and even easier to enjoy
