Summer Yoghurt Bark Recipe

Have a taste of summer with this bright and zesty yoghurt bark recipe – the healthier (and tastier) way to enjoy a frozen dessert! When making the swirls, a little goes a long way – try to make as little streaks in the puree as possible to get nice and clean swirls.


Prep time: 10 minutes | Freezer time: 4 hours | Serves 6

v | vg | df | gf



  • one pouch Pear, Peach & Nectarine Fruit Puree
  • one peach
  • half a mango
  • zest of half a lemon
  • coconut yogurt
  • mint leaves



1. Wash mint leaves, peach, mango and lemon. Set mint and lemon.

2. Dice peach and mango into small cubes, and slice the mint leaves into thin ribbons.

3. Zest lemon.

4. In a large bowl, mix coconut yogurt, lemon zest, maple syrup, peach, and mint together.

5. Line a baking tray with parchment paper.

6. Scoop mixture onto baking tray and flatten with a spatula.

7. Blob puree on top of the yogurt mixture. Using a skewer, draw lines through the

puree and yogurt to create swirls.

8. Freeze for four hours.

9. Remove from the freezer and break into chunky pieces. Best served chilled!


Australian Organic Food Co. Summer Yoghurt Bark Recipe

Shop for the Australian Organic Food Co. Pear, Peach & Nectarine Fruit Puree online at