Spooky Strawberry Frozen Yoghurt 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 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.

FROZEN HALLOWEEN YOGURT BARK

Steps:

• Mix 2 cups plain Greek yogurt with 1/4 cup honey and 1 teaspoon vanilla extract, then spread on a parchment-lined baking sheet until it's about 1/4 inch thick. Top with black sesame seeds, chocolate-covered sunflower seeds or mini chocolate chips and chopped candied orange peel. Freeze until firm, then break into pieces.