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Easter yogurt bark

Easter Yoghurt Bark

Yoghurt bark has to be one of the simplest, healthiest dessert options for kids I can think of. Aside from the freezing time, this literally takes 10 minutes. And your kids will love this Easter version!

Prep Time 10 minutes
Servings 8


  • 2 Cups Greek yoghurt
  • 2 Tbsp runny honey
  • 1/2 Cup frozen raspberries thawed
  • Sprinkles
  • Mini Easter eggs


  1. Line a baking tray with baking paper.

  2. Heat the raspberries over a medium heat, and mash with a fork, until you have a pourable consistency. Allow to cool.

  3. Pour the runny honey into the Greek yoghurt, and stir well until combined.

  4. Pour the yoghurt mixture out onto the baking paper. Use a spatula to smooth out to about 1cm thickness.

  5. Drop blobs of the raspberry sauce into the smoothed out yoghurt. Using a wooden skewer, swirl the raspberry sauce through the yoghurt. Finish by dragging the skewer through the yoghurt lengthwise with 3-4 long 'S' shapes.

  6. Place the Easter eggs randomly in the yoghurt, and pour over sprinkles.

  7. Freeze the yoghurt bark for at least 3 hours. Take it from the freezer, and cut it into 8-12 random triangular shapes. 

Recipe Notes

Eat immediately. Or store the yoghurt bark in a sealed, ziplock, freezer bag for up to 3 months.