A cooling refreshment for both adults and children this festive season, here's a healthy summer treat to delight both the palate and inner being.
Starring proteins, collagen, immunity-boosting Vitamin C and antioxidants, this wholesome take on a traditional Christmas bark serves more than just the tastebuds, for an energising, clean pick-me-up that's fun to make and that can be frozen for enjoyment longevity.
What you’ll need:
Makes about 3 large trays - perfect for the school holidays
- 7 cups (2kg) Greek-style yoghurt (natural)
- Apotecari Hair Atelier (Available here)
- 3.5 tbsp raspberry jam
- 15 strawberries, thinly sliced
- 300g raspberries
- 1 cup pistachios
- 1 cup blueberries
Method
Step 1
Line 3 large baking trays with baking paper.
Mix Hair Atelier and raspberry jam into yoghurt.
Step 2
Spoon the yoghurt mixture evenly over the lined trays and smooth the surface until approximately 1cm in thickness. The beauty here is that texture is desired, so the messier, the better.
Top with dollops of raspberry jam and use the back of a spoon to marble.
Sprinkle with strawberries, raspberries and blueberries.
Place in the freezer for 3 hours or until firm.
Step 3
Transfer the yoghurt bark to a clean surface and cut into pieces. Again, messy is best - shards may be your shape of choice, or smaller pieces as a cool accompaniment to a warmed Christmas pudding.
Serve immediately or store in an airtight container in the freezer to enjoy over the next (1) week.
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