FRO-YO Strawberry Bark |
Make the most of sweet seasonal strawberries with this frozen yoghurt bark – it’s a great sharing dessert for summer parties and BBQs. Made with Greek yoghurt and fresh fruit, it’s lower in sugar than ice cream, plus you’ll benefit from the vitamin C in the strawberries.
Favourites 29
Total Time: 25 Minutes
Plus freezing time
Serves 6


  • 500g tub of Greek yoghurt
  • 250g strawberries, washed hulled and sliced
  • 50g of toasted chopped hazelnuts
  • 2 tbsp of honey or fruit syrup
  • 0.5 tsp of vanilla extract


  1. Line a baking tray with parchment.
  2. Tip half the strawberries in a blender and pulse lightly until you have a puree.
  3. Tip the yogurt, vanilla and honey into a bowl and mix. Swirl through the puree with a spoon (don’t mix in completely) then pour into the baking tray and even out with a spoon.
  4. Scatter the remaining sliced strawberries and hazelnuts over the top. Place in the freezer until set – a few hours should be enough. When you’re ready to serve, remove from the freezer, leave for a few minutes then cut into shards.

Recipe and image from Laura Tilt for

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