Bircher Frozen Yogurt Bark
Honey yogurt spread thin, scattered with grated apple, berries and toasted oats and hazelnuts, then frozen and snapped into crunchy shards.
Method
Roughly chop the hazelnuts and toast them with the oats in a dry frying pan on medium heat for , stirring often. When the oats are golden and smell nutty, tip everything onto a plate to cool; they need to be cold to stay crunchy on the yogurt.
Add in this stepRolled oats 30 gHazelnuts 20 g
medium heatIn a bowl, stir the Greek yogurt, honey and vanilla until smooth. Don't skip the honey: it keeps the bark from freezing rock-hard.
Add in this stepFull-fat Greek yogurt 200 gHoney 3 tspVanilla extract ½ tsp
Wash and core the apple, grate it coarsely with the skin on, then squeeze it firmly in your hands to remove the juice (drink it). Toss with the lemon juice and cinnamon. Removing the juice means fewer ice crystals in the bark.
Add in this stepApple (a tart variety) 1Lemon juice 1 tspGround cinnamon 1 pinch
Line a 20×15 cm tray or baking dish with baking paper and spread the yogurt over it in an even layer about 1 cm thick. Scatter over the apple, berries and toasted oats and hazelnuts, then press them in lightly with your palm.
Add in this stepBerries (blueberries, raspberries) 60 g
Put the tray flat in the freezer for , until completely firm.
Lift it out, peel off the paper and break it into pieces with your hands or a knife. Eat straight away, as it softens quickly; freeze leftovers in a sealed box with paper between the layers.
Cook's tip
Low-fat yogurt freezes icy and hard, so use full-fat Greek yogurt. It keeps for up to a week in the freezer; take it out 2 to 3 minutes before eating for a softer bite.
Cooking it at camp
Make and freeze it at home, pack it in a sealed box at the bottom of a cooler packed with ice, and eat it as an afternoon snack on the first day, as it melts fast.