Peach & Honey Yoghurt Bark
5-minute high-protein no-bake summer snack that tastes like peach cobbler ice cream. Thick Greek yoghurt, honey, fresh peaches and crunchy granola — freezer to table.
Equipment
- 9×13 inch tray or flat plate Parchment paper MIxing bowl
Ingredients
- 500 gm thick Greek yogurt 2% FAGE well-strained if needed
- 2 tbsp raw honey + more for drizzle
- 1/2 tsp ground cinnamon optional
- 1 large ripe peach thinly sliced patted very dry
- 1/3 cup granola of your choice
Instructions
- Line your tray or flat plate with parchment paper and make sure it fits flat in your freezer.
- In a bowl whisk together Greek yoghurt, 2 tbsp honey and cinnamon until smooth.
- Pour onto parchment and spread evenly to about 1/2 inch thick.
- Arrange peach slices as you like and press gently into yoghurt. Sprinkle granola.
- Drizzle extra honey in zig-zag pattern on top.
- Freeze for 3-4 hours until completely solid.
- Break into 6-8 bark pieces and serve immediately straight from freezer.
Notes
• Use thick yogurt only — thin yoghurt = icy bark. Strain if needed.
• Pat peach slices very dry or you get watery spots.
• Don't overload granola or pieces won't hold together.
• Storage: Freeze flat first, then store in bag with parchment between layers up to 2 weeks. Eat straight from freezer.