Pistachio, cinnamon and yoghurt bark recipes

Category: Desserts and puddings

Pistachio, cinnamon and yoghurt bark

Ingredients

  • 500g Greek yoghurt
  • 3tbsp date syrup (available to buy in most supermarkets)
  • 1⁄2tsp ground cinnamon
  • 1⁄2tsp mixed spice
  • 1tbsp vanilla bean paste or extract
  • 75g raspberries
  • 75g blackberries
  • 100g dried cranberries
  • 1tbsp cacao nibs
  • 75g pistachios, chopped, plus extra to serve

For the roasted berries

  • 250g strawberries, halved and quartered
  • 100g raspberries
  • 100g blackberries
  • 1tbsp vanilla bean paste or extract
  • 2tbsp date syrup
  • 1⁄2tbsp flaxseed oil

Method

Serves 6-8

Grease the tin and line with baking paper. In a bowl, stir together the yoghurt, date syrup, mixed spices and vanilla. Gently stir in the berries, cacao nibs and 50g of the pistachios. Pour the mixture into the tin, spreading it out evenly. Sprinkle the remaining pistachios over the top, cover with cling film and place in the freezer for at least 4 hours or preferably overnight.

To make the roasted berries, preheat the oven to 180C/350F/ Gas 4. Place all the berries in an ovenproof baking dish and spread out into an even layer.

In a small bowl, mix together the vanilla, date syrup and oil with 1 tablespoon of water. Pour over the fruit and place in the oven to roast for 20 minutes or until the berries are tender and caramelised. Remove from the oven and allow to cool.

When you’re ready to serve, remove the baking tin from the freezer and run the outside under hot water for 10 seconds to gently release the iced yoghurt bark. Set aside for 10 minutes or until it has slightly softened, then use a knife to slice it into equal lengths.

Scatter with a few more chopped pistachios and serve alongside the roasted berries.

Recipe credit: Recipes and photographs taken from The Goodness of Nuts & Seeds by Natalie Seldon, photography by Faith Mason (Kyle books, £9.99).

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