Nordic Berry Bark with Honeyed Greek Yoghurt
Frozen Greek yoghurt bark with crushed summer berries and a whisper of honey — snap it into shards straight from the freezer.
Best for high protein · low added sugar
This is the Nordic answer to an ice-cream sandwich: thick strained yoghurt frozen into a slab, marbled with whatever berries the summer gives you, and shattered into rough shards. The yoghurt does the heavy lifting — it's tart, high in protein, and needs almost no sweetening once ripe berries and a thread of honey come through. I keep the honey deliberately mean; berries at their July peak are sweet enough, and the point of bark is contrast between the cold cream and the sharp fruit, not sugar.
Ingredients
- 500 g Greek yoghurt 10% fat , cold
- 200 g mixed berries , fresh; a handful reserved whole
- 30 g honey , plus a little to drizzle
- 5 ml Vanilla extract
- 30 g Pistachios , roughly chopped
- 20 g Pumpkin and sunflower seeds , lightly toasted (optional – can be omitted)
- 1 Lemon zest , finely grated, from 1 lemon (optional – can be omitted)
Instructions
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1
Line a shallow tray (about 20 × 30 cm) with baking paper, letting it overhang so you can lift the bark out later. Stir the cold yoghurt with the honey, vanilla and lemon zest until smooth but still thick, then spread it over the paper in an even 1–1.5 cm layer — thinner than that and the shards snap awkwardly, thicker and you lose the shatter.
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2
Crush about two-thirds of the berries with a fork so they streak, and dot them over the yoghurt with the reserved whole berries. Drag a skewer through to marble — don't overmix, you want distinct veins of fruit, not pink porridge. Scatter the pistachios and seeds across the top and press them in lightly.
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3
Freeze flat and undisturbed until solid, at least 4 hours or overnight. Lift the slab out by the paper, drizzle with a thread more honey if you like, and break it into rough shards with your hands. Serve straight away — it softens fast in summer heat, so keep any spare pieces in the freezer until the moment you eat them.