Festive Yoghurt Bark

A light, refreshing Christmas treat made with creamy Kefalos yoghurt and colourful seasonal fruit. This easy frozen bark is perfect for hot Zimbabwean December days — a cheerful, healthy snack that feels as festive as it looks.

Category | Desert

6-8 People

Ingredients

2 cups KEFALOS Smooth Vanilla Yoghurt (or Greek-Style Yoghurt for extra creaminess)
1–2 tbsp honey or maple syrup (optional)
½ cup sliced strawberries
½ cup blueberries
½ cup raspberries or mixed berries (fresh or frozen)
1 kiwi, peeled and thinly sliced
A handful of pomegranate seeds
2–3 tbsp granola or crushed nuts (optional)
1–2 tbsp desiccated coconut (optional, for a snowy finish)

Instructions

Line a baking tray with baking paper or foil.
In a medium bowl, mix the KEFALOS yoghurt with honey or maple syrup if you prefer a sweeter bark.
Spread the yoghurt evenly onto the prepared tray to a thickness of about 1–1.5 cm.
Scatter the strawberries, blueberries, raspberries, kiwi slices, and pomegranate seeds over the yoghurt.
Add granola or nuts if using, then sprinkle lightly with desiccated coconut for a festive “snowy” look.
Freeze for 3–4 hours, or until completely firm.
Break into pieces and serve immediately. Store leftovers in a sealed container in the freezer.