Frozen Yoghurt Bark Recipe: Help Get The Kids Creative. Hello friends. So how are you today? Have you ever made frozen yoghurt bark before? How yummy does this one look?
Table Of Contents:
- Firstly, Frozen Yoghurt Bark Ingredients.
- Secondly, Frozen Yoghurt Bark Method.
- Thirdly, Other Recipe Ideas.
Frozen Yoghurt Bark Recipe: Help Get The Kids Creative:
It’s a great way for kids to get creative in the kitchen. With yoghurt as their landscape, they can go to town with fruit and chocolate – the possibilities are limitless! So much fun too.
What’s more, it’s packed full of wholesome Trewithen Dairy milk and fruit for a delicious, healthy treat.
How To Make Frozen Yoghurt Bark:
Frozen yogurt bark with strawberry’s, raspberry’s, blueberry’s and dark chocolate. yum!
- 400ml Natural Trewithen Dairy Yoghurt
- 50g Melted 70% dark chocolate
- 100g Raspberries
- 100g Strawberries, sliced
- 50g Blueberries
- 2 tbsp Granola
You Will Need:
- Baking Trays.
- Baking Parchment.
Frozen Yoghurt Bark Recipe:
- Firstly, spread the yoghurt onto 2 baking trays, lined with baking parchment and use a spatula to make a smooth layer.
- Sprinkle a selection of fresh fruit, granola and drizzle melted chocolate over the surface.
- Last but not least, freeze for 2+ hours and serve by cracking into frozen shards.
How to store yogurt bark? Freeze for 2+ hours and serve by cracking into frozen shards. Eat straight away.
Frozen Yoghurt Bark Recipe. Courtesy of Trewithen Dairy. So what do you think about this recipe? Do you fancy trying it? Because I do 🙂
About Trewithen Dairy:
Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994. As the business has grown, so has their family.
It’s not just the Clarke family that do all they can to make our delicious Cornish dairy products what they are, it’s their colleagues, farmers and of course, customers too.
In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning. They cooked the clotted cream themselves, in open trays and potted it by hand.
Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers. By 2001, the milk bottling and cream making side of the business had become so successful that the family made the brave decision to sell their herd and moved full time into producing milk, cream, butter and, more recently, yoghurt.
Bill and Rachel’s sons Francis and George now run the dairy day to day with key roles as Managing Director and Production Director respectively, with more than 200 highly valued employees and plenty of continued input from Bill and Rachel.
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