Weekend Recipe | Cinnamon Yoghurt Bark with Strawberries

For a nourishing and delicious snack this Bank Holiday Weekend, try this ingenious recipe from The Yoga Kitchen by Kimberly Parsons.

For the yoghurt bark
✻ 500g (11b oz) full-fat natural yoghurt
or Greek yoghurt
✻ 4 tablespoons pure maple syrup
✻ ½ teaspoon ground cinnamon
✻ 2 tablespoons vanilla extract
✻ 200g (7oz) fresh blueberries, or
blackberries if blueberries are
unavailable, stray stems removed
✻ 25g (1oz) cacao nibs
✻ 50g (2oz) raw pistachios, roughly chopped,
plus a few extra for scattering over
serving plates
For the roasted strawberries
✻ 500g (1lb 2oz) fresh strawberries,
washed and quartered
✻ 2 tablespoons vanilla extract
✻ 1 tablespoon balsamic vinegar
✻ 1 tablespoon filtered water

Method
1. Line a 20 x 20cm (8 x 8in) shallow baking tin with baking paper (parchment paper). In a medium bowl, stir together the yoghurt, maple syrup, cinnamon and vanilla. Gently stir in the blueberries and cacao nibs, and mix until everything is combined. Pour the mixture into the tin, spreading it out evenly, making sure the blueberries are evenly distributed. Sprinkle the chopped
pistachios over the yoghurt surface. Cover with clingfilm and place in the freezer overnight or until required.
2. On the day of serving (you still need to be working ahead of time as the mixture needs time to cool), preheat the oven to 160°C fan/350°F/Gas 4. Place the strawberries in a glass baking dish and spread out in an even layer. In a small bowl, stir the vanilla, balsamic vinegar and water together. Pour this mixture over the strawberries and place in the oven for 20 minutes, or until the strawberries are tender and cooked. Remove from the oven and allow to cool.
3. Drain the liquid from the strawberries into a small saucepan. Bring to the boil until reduced to a thickened sauce. Leave to cool.
4. When ready to serve, spread a little of the strawberry sauce over 6 serving plates and add the roasted strawberries with the yoghurt bark. Scatter a few chopped pistachios over the top and serve immediately.

Extracted from The Yoga Kitchen by Kimberly Parsons (Quadrille, £20)

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