Quick

Frozen Yogurt Bark

Freezer, not fridge. It has to be solid.

10 min Serves 3

Per serving

187

kcal

16.4 g

protein

19.3 g

carbs

5.7 g

fat

8.8 g protein per 100 kcal · 3.3 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 3 servings.

  • Greek yogurt400 g
  • Frozen mixed berries150 g
  • Honey25 g
  • Almonds(optional)30 g

Method

  1. 1Stir the honey through the yogurt and spread it 1cm thick on a lined tray.
  2. 2Scatter the fruit and nuts over and press them in.
  3. 3Freeze three hours, then snap into pieces.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Frozen vegetables need cookingShow

Frozen vegetables and sweetcorn are usually blanched, not fully cooked. After a listeria outbreak linked to frozen sweetcorn, food agencies advise cooking them unless the pack says 'ready to eat'.

  1. Add them straight from frozen — no need to thaw.
  2. Cook until they are piping hot all the way through, even if they are going into a salad (let them cool after).
Thickening a sauce by cooking it downShow

Letting a sauce bubble with the lid off lets water escape as steam, so it gets thicker and tastier.

  1. Take the lid off and keep it at a lively simmer.
  2. Stir every minute or two, scraping the bottom — it catches more easily as it thickens.
  3. Season at the END, because the salt concentrates as the liquid goes.

Ready when: It coats the back of a spoon, and a line drawn through it with your finger stays clear.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.