Frozen Halloween Yogurt Bark Recipes

SPOOKY STRAWBERRY FROZEN YOGHURT BARK

Steps:

• In a food processor blend 2 Cups of the yoghurt with the strawberries and maple syrup (you can leave out the maple syrup, it depends a little on the greek yoghurt, some are more sour than others)
• Line a large flat dish with baking paper (ensure the dish will fit in your freezer before proceeding)
• Pour the strawberry yoghurt mixture into the dish, for best results you want it to be about 1/2 cm thick. (To be honest the batch I used in the video and for the photos was a touch too thick. I have had better results when it is around the 1/2 cm thickness) .Note the colour will change when frozen, the pink becomes more vibrant.
• Use the remaining 1/2 cup of yoghurt to create ghosts on the pink strawberry yoghurt. It goes a bit like this.. Blob a blob of yoghurt using a teaspoon. Take a chopstick and swirl a tail shape. With the chop stick create two little ghostly arms by swirling the yoghurt upwards
• Decorate with choc drops. 2 small eyes, 1 large mouth
• Freeze... Depends on the thickness, overnight will always be a winner
• Peel off the baking paper and break up into pieces

FROZEN YOGURT BARK

Steps:

• Line 2 baking sheets with parchment paper or wax paper and set aside.
• Toast the flaked coconut in a dry nonstick skillet over medium-high heat, shaking the pan frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Remove from the heat and allow to cool.
• Add the sunflower seeds to the same skillet and toast, stirring constantly, until they are golden brown, 2 to 3 minutes. Remove and let cool.
• Add the yogurt to a bowl, then add the honey and mix together. Spoon half on each of the lined baking sheets and spread out with a spatula.
• Place the strawberry preserves in a piping bag, snip off the end and pipe evenly over the of yogurt. Repeat with the blackberry preserves.
• Evenly sprinkle half of the strawberries, blackberries, coconut and sunflower seeds over each pan. Tap the pans on the countertop to ensure that the fruit and nuts settle into the yogurt.
• Place in the freezer, uncovered, until set, at least 4 hours.
• Remove from the freezer, peel off the paper and break into random pieces. Transfer to an airtight container and keep frozen until ready to eat.

FROZEN YOGURT BARK

Steps:

• Stir together the yogurt, honey and vanilla in a medium bowl. Spread onto a parchment-lined baking sheet in an even layer and sprinkle with your desired toppings.
• Freeze overnight, then break the bark into pieces and serve.

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.