Looking for a quick and easy snack idea that is also delicious? Then look no further than this scrumptious yoghurt bark. Did I mention it also low FODMAP!
This recipe only takes 15 minutes to prepare and only contains 5 ingredients. The bark is simple to make so it could be a great opportunity to involve the whole family.
Yoghurt traditionally contains substantial amounts of lactose. We have substituted it with our certified Liddell’s lactose free yoghurt and made sure that all the delicious toppings fit into a low FODMAP diet. This means this recipe can be enjoyed by anyone! Including; those with lactose intolerance and of course those following a low FODMAP diet.
The recipe produces roughly 18 square shaped pieces so we recommend sharing with your friends and family. However if it proves too difficult to resist then, up to nine portions are considered low FODMAP.
This simple snack can be stored easily in the freezer, ensuring you have a delicious FODMAP Friendly snack ready to go all week.
Low FOMAP Berry and Pecan Yoghurt bark
Prep time: 15 minutes
Freeze time: 3 hours
Serves: 18
Ingredients:
– 2 cups (500g) Liddell’s Lactose free yoghurt or alternative Lactose free/ low FODMAP Greek yoghurt
– 3 tablespoons pure maple syrup
– ½ cup blueberries
– 125g raspberries
– ½ cup pecans
Method:
- 1. Line a baking tray with rims with baking paper.
- 2. Place yoghurt of choice into a medium bowl. Add maple syrup and stir together until well combined.
- 3. Wash blueberries and raspberries. Roughly chop/crush the pecans into smaller pieces.
- 4. Spread yoghurt mixture evenly, into a rectangular shape over the prepared tray. Scatter the blueberries and raspberries evenly on the top. Sprinkle the chopped/crushed pecans evenly over the top.
- 5. Place tray in the freezer for about 3 hours or until the yoghurt mixture is firm. Cut into roughly 18 pieces and serve.
- 6. Store left over bark in an airtight container in the freezer.
- 7 Eat and enjoy. Up to 9 serves are low FODMAP!
