Bogeyman Bark

22/10/2021
Category, , , , , , , ,
Yields10 Servings

Classification

NSW:  EVERYDAY   ACT: AMBER

Ingredients

 2 cups reduced-fat Greek yoghurt, vanilla flavoured
 4 cups baby spinach
 1 ½ tbsp honey
 1 kiwi fruit, peeled and thinly sliced
 1 banana, peeled and thinly sliced
 ¼ cup watermelon pieces, thinly sliced

Method

1

Blend yoghurt, spinach and honey in a blender until smooth.

2

Spread green mixture into a thin layer on baking tray lined with baking paper.

3

Arrange kiwi fruit, banana and watermelon on top of green mixture.

4

Freeze for 1 hour, then remove and slice into random sized fragments.

5

Return fragments to freezer and freeze for a further 2 hours, or until solid.

6

Serve a few pieces per person.

Variations

  • Experiment with different flavours of yoghurt - although this may change the final colour!
  • Get creative by adding in different types of fruit.

Ingredients

 2 cups reduced-fat Greek yoghurt, vanilla flavoured
 4 cups baby spinach
 1 ½ tbsp honey
 1 kiwi fruit, peeled and thinly sliced
 1 banana, peeled and thinly sliced
 ¼ cup watermelon pieces, thinly sliced

Directions

1

Blend yoghurt, spinach and honey in a blender until smooth.

2

Spread green mixture into a thin layer on baking tray lined with baking paper.

3

Arrange kiwi fruit, banana and watermelon on top of green mixture.

4

Freeze for 1 hour, then remove and slice into random sized fragments.

5

Return fragments to freezer and freeze for a further 2 hours, or until solid.

6

Serve a few pieces per person.

Bogeyman Bark
IngredientsDirections