I love new cookbooks–especially those that come from someone who has contributed to Eat Boutique. And Christine Chitnis is no exception. She has written several recipes for us, including Seared Lamb Chops with Indian Spice Rub, but her newest cookbook, Icy, Creamy, Healthy, Sweet: 75 Recipes for Dairy-Free Ice Cream, Fruit-Forward Ice Pops, Frozen Yogurt, Granitas, Slushies, Shakes, and More, is just what summer ordered and is filled with unbelievably-cool (both meanings totally intended) treats.
Christine will be hitting the road soon to share her cookbook with San Francisco, Seattle, and Michigan but has joined us first with her ideal food-gift recipe from the book: Frozen Yogurt Bark. Take it away, Christine!
Once the hot days of summer hit, the last thing you want to do is spend the afternoon suffering over a hot stove. While I bake up a storm throughout fall, winter, and spring, I turn to frozen treats to satisfy my sweet tooth during the summer months. With two little ones to feed, I appreciate recipes that rely on the sweetness of local, in-season fruit instead of heaps of sugar.
This frozen yogurt bark is simple to make, fun to eat and incredibly tasty. With only a few ingredients, it comes together with ease and doesn’t require much more than a bowl, a spoon, and a few quick stirs. That’s my kind of summer cooking.
While frozen treats don’t usually travel well, a cooler full of ice will keep this bark frozen for an evening picnic in the park, or a fun bring-along to a backyard bbq. On hot days it does tend to melt quickly, so enjoy outside where drips and sticky fingers are acceptable and totally encouraged!
This recipe is an open book when it comes to flavor combinations. How about dark chocolate shavings and raspberries? Or stone fruit, such as cherries, peaches and nectarines? You can even opt for a fruit-free option and instead mix in nuts, raisins, and chocolate. Even a scoop or two of granola works. Have fun experimenting to find your favorite bark flavor.
Frozen Yogurt Bark
Makes: 15 pieces of bark
- 2 cups plain whole milk yogurt
- 1/3 cup honey
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 cups fruit of your choice (such as blueberries, strawberries, cherries, raspberries, chopped peaches)
- In a large bowl, whisk together the yogurt, honey, vanilla, and salt.
- If the fruit you’re using is large and has pits or stems (such as strawberries, cherries, or peaches), prepare the fruit by pitting/hulling/peeling and roughly chopping it. Raspberries and blueberries can be used whole. Gently stir the fruit into the yogurt mixture until just combined.
- Pour the yogurt onto a baking sheet lined with parchment paper, using a spatula to spread it out smoothly and evenly. Give the fruit a bit of a press with the spatula to even out the surface. Freeze the baking sheet overnight and, when ready to serve, cut or break the sheet of yogurt into pieces. Store the yogurt bark in a lidded freezer-safe glass container with the layers of bark separated by parchment paper in the freezer for up to 2 weeks.
- Freezer-bag of ice
- Place the bag of ice into the tin. Arrange the frozen bark on top. Seal and wrap the twine around the tin to secure.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019.