Frozen Yogurt Bark with Orange Salted Caramel and Kiwi

A simple, guilt-free tricolor dessert to celebrate Republic Day. This healthy frozen yogurt bark is a fun and easy recipe. Enjoy it as a snack or dessert. I highly recommend doubling the batch because I can guarantee it will be devoured (this did not last even a day in my house). The orange salted caramel can be used as a topping for ice cream too.

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Recipes

Frozen Yogurt Bark

(Serves 3)

Ingredients

1 cup plain Greek yogurt, at room temperature
1 tbsp honey (add more to taste)
1/2 tsp pure vanilla extract
2 tbsp saffron orange salted caramel (recipe below)
2-3 semi-dried apricots, chopped
1 tbsp cashew halves
1 tbsp slivered pistachios
1 ripe kiwi, peeled and cut into small pieces
2 tbsp granola (homemade of store-bought )

Method

Whisk the Greek yogurt with honey and vanilla. Spread it on a parchment-lined baking tray or platter.

Spoon the orange caramel over the sweetened yogurt and use a skewer to swirl it around. Top with the semi dried apricots, cashews, pistachios, kiwi and granola. Freeze until completely set.

Remove the parchment from the tray. Cut or break the frozen yogurt into bite-sized pieces and enjoy!

Store the yogurt bark in a parchment-lined airtight container in the freezer.

Saffron Orange Salted Caramel

Ingredients

1/4 cup freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice 
1/4 cup honey (or use sugar if you prefer)
A few strands of saffron 
1 tbsp salted butter 

Method

Combine all the ingredients in a deep, heavy based saucepan.

Whisk over medium heat until the syrup reduces and thickens enough to coat the back of a spoon (exercise caution as the honey will bubble).

Remove from heat and cool the caramel to room temperature before swirling into the yogurt.