Name: Frozen yoghurt bark recipe by Rita Arora at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 1-FOR CHOCOLATE YOGHURT BARK-; one fourth Cup yoghurt; 1-2 tablespoon honey; 1 tsp cocoa powder; few roasted cashews for Garnish; 2-FOR MANGO YOGHURT BARK-; one fourth Cup hung yoghurt; 2 tbsp frozen mango; two drops of vanilla essence; mango puree for swirl; Chopped pistachios for garnish; 3-FOR KIWI YOGHURT BARK-; one fourth Cup hung yoghurt; 2 tbsp frozen Kiwi; 1-2 tablespoon honey; Pumpkin seeds and Almonds for Garnish; 4-FOR STRAWBERRY YOGHURT BARK-; half cup hung yoghurt; 1 tablespoon honey; one and half tablespoon strawberry compote; two drops of vanilla essence; coloured sprinkler for Ganesh; 5-FOR CREAM CHEESE YOGHURT BARK-; one fourth Cup hung yoghurt; 2 tbsp Cream Cheese; 1-2 tablespoon honey; two drops of vanilla essence; Cranberries and Pumpkin seeds for Garnish

Ingredients Serving: 10

1-FOR CHOCOLATE YOGHURT BARK-
one fourth Cup yoghurt
1-2 tablespoon honey
1 tsp cocoa powder
few roasted cashews for Garnish
2-FOR MANGO YOGHURT BARK-
one fourth Cup hung yoghurt
2 tbsp frozen mango
two drops of vanilla essence
mango puree for swirl
Chopped pistachios for garnish
3-FOR KIWI YOGHURT BARK-
one fourth Cup hung yoghurt
2 tbsp frozen Kiwi
1-2 tablespoon honey
Pumpkin seeds and Almonds for Garnish
4-FOR STRAWBERRY YOGHURT BARK-
half cup hung yoghurt
1 tablespoon honey
one and half tablespoon strawberry compote
two drops of vanilla essence
coloured sprinkler for Ganesh
5-FOR CREAM CHEESE YOGHURT BARK-
one fourth Cup hung yoghurt
2 tbsp Cream Cheese
1-2 tablespoon honey
two drops of vanilla essence
Cranberries and Pumpkin seeds for Garnish

Instructions

FOR CHOCOLATE YOGHURT BARK- Mix together yogurt, cocoa powder, honey, and cashews in a blender jar.
Spread your yogurt mix on a small baking tray or plate lined with cling wrap or foil paper.
Spread some cashews on top.
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately
FOR MANGO YOGHURT BARK-
Mix together yogurt, Frozen mango and honey in a blender jar.
Spread your yogurt mix on a small baking tray or plate lined with cling wrap or foil paper.
Swirl some extra mango puree on top and scatter over some pistachios
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately
FOR KIWI YOGHURT BARK -
Mix together yogurt, Frozen kiwi and honey in a blender jar.
Pulse for a while
Spread your yogurt mix on a small tray or plate lined with cling wrap or foil paper.
Swirl some extra honey on top and scatter over some roasted pumpkin seeds and almonds.
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately
4-FOR STRAWBERRY YOGHURT BARK-
Mix together yogurt, strawberry compote and honey in a blender jar.
Pulse for a while
Spread your yogurt mix on a small tray or plate lined with cling wrap or foil paper.
Swirl some extra strawberry compote on top and scatter over some colourful sprinkler.
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately
FOR CREAM CHEESE YOGHURT BARK-
Mix together yogurt, cream cheese, vanilla essence and honey in a blender jar.
Pulse for a while
Spread your yogurt mix on a small tray or plate lined with cling wrap or foil paper.
Swirl some extra honey on top and scatter over some dried cranberries and pumpkin seeds.
Place tray in freezer for a minimum of 4 hours to harden.
Once hard enough, break into pieces and enjoy immediately

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