File 06-06-2016, 18 41 48

Cinammon Yoghurt Bark with Roasted Strawberries
Prep time
Cook time
Total time
Serves: 6
  • For The Yoghurt Bark
  • 500g Full-Fat Natural Yoghurt
  • 4 tbsp. Maple Syrup
  • ½ tsp Ground Cinnamon
  • 200g Fresh Blueberries
  • 25g Cacao Nibs
  • 50g Raw Pistachios (roughly chopped plus a few for scattering on serving plates)
  • For The Roasted Strawberries
  • 500g Fresh Strawberries (washed and quartered)
  • 2 tbsp. Vanilla Extract
  • 1 tbsp. Balsamic Vinegar
  • 1 tbsp. Filtered Water
  1. Line a 20cm x 20cm shall baking tray with baking paper
  2. In a bowl, mix together the yoghurt, maple syrup, cinnamon and vanilla
  3. Gently stir in the blueberries and cacao nibs
  4. Pour the mixture into the tin, try and get the blueberries evenly distributed, cover with cling film and place in the freezer overnight
  5. For The Roasted Strawberries
  6. Preheat the oven to 180C
  7. Place the strawberries in a glass baking dish and spread out evenly
  8. Mix together the vanilla, balsamic and water and pout this over the strawberries
  9. Place in the oven for 20 mins and remove from oven to cool
  10. Drain the liquid and place in a small pan, bring to the boil and let it thicken - leave to cool
  11. When ready to serve, spread a little of the strawberry sauce over 6 plates, add the roasted strawberries and the yoghurt bark - scatter a few pistachios over the top