Greek Yoghurt Bark with Raspberry Chia Jam & Pistachios
Greek Yoghurt Bark with Raspberry Chia Jam & Pistachios
This healthy Greek yoghurt bark is topped with home-made berry chia jam and makes a fun, healthy snack for the family. It’s super-easy to make at home in just over five minutes.
Servings
10
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 2 cups frozen berries
- 2 tbsp chia seeds
- 1 tbsp lemon juice
- 1 tbsp maple syrup (optional)
- 2 cups Greek yoghurt
- 1 tbsp honey
- 1⁄3 cup raspberries, fresh or freeze dried
- 1⁄4 cup pistachios, shelled & crushed
- 1 tbsp chia seeds
Method
- Line a large baking tray with baking paper.
- To make the raspberry chia jam, heat the berries in a small saucepan for 5 mins over medium-high heat and stir well until the fruit is heated through. Use a masher if needed to reach desired consistency.
- Take the berry jam off the heat and stir in the chia seeds, lemon juice and maple syrup (if using) and allow to cool.
- Combine the yoghurt and honey and mix well. Spoon the yoghurt mix evenly over the lined tray and smooth the surface. Top with small dollops of the jam and use a knife to marble slightly. Top with the extra raspberries, pistachios and chia seeds.
- Place in the freezer for 2-3 hrs or until firm.
- Quickly transfer the yoghurt bark to a clean work surface and cut into pieces. Serve immediately or freeze for up to 1 week in an airtight container.
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