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Cinnamon yogurt bark with strawberries
Serves 6 Starters and mains
Ingredients
- 20 x 20cm shallow baking tin
For the yogurt bark
- 500g full-fat natural yogurt or Greek yogurt
- 1⁄2tsp ground cinnamon
- 4tbsp pure maple syrup
- 2tbsp vanilla extract
- 200g fresh blueberries (or blackberries if blueberries are unavailable), stray stems removed
- 25g cacao nibs
- 50g raw pistachios, roughly chopped, plus a few extra for scattering over serving plates
For the roasted strawberries
- 500g fresh strawberries, washed and quartered
- 2tbsp vanilla extract
- 1tbsp balsamic vinegar
- 1tbsp filtered water
Method
Line the baking tin with baking paper. In a medium bowl, stir together the yogurt, maple syrup, cinnamon and vanilla. Gently stir in the blueberries and cacao nibs and mix until everything is combined. Pour the mixture into the tin, spreading it out evenly, making sure the blueberries are evenly distributed. Sprinkle the chopped pistachios over the surface. Cover with cling film and place in the freezer overnight or until required.
On the day of serving (you still need to be working ahead of time as the mixture needs time to cool), preheat the oven to 180C/350F/Gas 4. Place the strawberries in a glass baking dish and spread out in an even layer. In a small bowl, stir the vanilla, balsamic vinegar and water together. Pour this mixture over the strawberries and place in the oven for 20 minutes or until the strawberries are tender and cooked. Remove from the oven and allow to cool.
Drain the liquid from the strawberries into a small saucepan. Bring to the boil until reduced to a thickened sauce. Leave to cool.
When ready to serve, spread a little of the strawberry sauce over 6 serving plates and add the roasted strawberries with the yogurt bark. Scatter a few chopped pistachios over the top and serve immediately.
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