Recipe from Spring 2019 issue of True Natural Health
Provided by Tropical Fruit Direct of Queensland

Serves 8


2 cups natural yoghurt or coconut yoghurt

½ tsp vanilla paste or extract

1 – 2 Tbsp honey or maple syrup

300 gm peeled papaya

1 cup frozen raspberries (130 gm)

¼ cup chopped pistachios (35 gm)


For a thicker yoghurt bark use a smaller pan.



Line an oven tray with baking paper (not for baking, though).

Dice the papaya – chop half finely (1 cm pieces) and the other half roughly (2 – 3 cm pieces); about 2 cups in total.

Combine yoghurt and vanilla in a bowl. Add syrup or honey to taste, then stir through half the finely chopped papaya.

Spread papaya yoghurt mixture over the prepared pan in an even layer. Top with raspberries, pistachios and remaining papaya.

Freeze 2 – 4 hours until firm. Cut or break yoghurt bark into bite-sized pieces and serve immediately, or store in a freezer bag for a quick treat.