This delicious yogurt dessert/ breakfast is perfect on a hot day. It provides probiotics, protein, calcium and other vital nutriens to set your day on a right path or serve as an elegant healthy dessert. This recipe can easily be adapted for plant based diets or omnivores. In case of vegan diets make it with plant milk based yogurt homemade or store bought. I have made it with cashew milk yogurt and it works really well. If you choose regular milk, full fat works best. Feel free to use what you regularly buy.
For the Barks
1 pound tub yogurt/ Greek/plant based/ dairy (any fat % will do)
1/4’teaspoon saffron threads
2 tablespoons vanilla extract
3 tablespoons maple syrup
1 – 300 grams container blueberries/ raspberries or mix of both
1/4 cups cocoa nibs
1/4 cup nuts, best choice pistachios, they look pretty chopped
1 lb strawberries, hulled cleaned and halved if large
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
Line a freezer proof rectangular dish with parchment paper. In a bowl whisk yogurt, maple syrup, vanilla, saffron. Set aside for 10-15 minutes. Fold 3/4 of the berries and cocoa nibs gently. Spread it evenly on the parchment paper using a spatula. Sprinkle the remaining berries and nuts on top. Cover with another parchment paper. Freeze over night preferably. Right before serving take the yogurt out of the freezer. Slice into bars and serve.
Place the strawberries in a bowl combine vinegar, vanilla and water. Sit it for an hour or so for the berries to macerate. Drain the juice. Please the strawberries in a oven proof dish and roast for 15 minutes at 375. Meanwhile reduce the macerated juice till slightly thick. Cool and serve along side with yogurt barks and roasted berries.
Recipe adapted from The Yoga Kitchen