Red Velvet Yoghurt Bark | Summer Recipe

  

2nd June

Yesterday we received a communication from office that the status quo of Work from Home will continue till September, which essentially means we need to stay put where we are. That actually made me happy. I never cribbed about not being able to go to office, work from home suited me so much better. I could sped time in between work looking at the mango orchard or the hills from my balcony, I could read about something interesting while taking breaks, plus being able to share all meals with the family - which I couldn't in the past 15 years. 

Staying at home also means you keep getting hungry in between. While in office, the cafeteria would be visited only during the stipulated hours but at home, you feel like snacking on something or the other. So during the past one year I had to try out different in between snacking options which were light and yet interesting. I developed a liking for raw peanuts, which were filling and healthy. Even 4-5 peanuts would hold me up for a good amount of time. Then there was the option of frozen desserts, at times when I felt like grabbing something sweet. Instead of polishing off a bar of dark chocolate. I trained myself to snack on these relatively less calorie sweet delights. Once you get used to them, you will start liking them a lot. Especially during the summertime, nothing beats a quick frozen snack.

 

On the occasion of World Milk Day I decided to make a super easy and interesting recipe. This frozen yogurt bark studded with fruit is a fun treat for kids and adults alike. It takes minutes to prepare and is ready within 2-4 hours of freezing. You can then break into pieces and store in a ziplock bag for an instant frozen snack.

You can experiment with different flavor combination. The best thing about these barks is that any flavor combination tastes good.  The recipe is so easy, you can even let your kids make these.

Checkout some other sweets and frozen dessert from my page

• Frozen Yoghurt Granola Cups

• Mojito Poscicle

• Tea Infused Caramel Custard

Preparation Time : 15 minutes

Freezing Time: Overnight or until yoghurt is firm

Ingredients :

• Yoghurt / Hung Curd - 1 & 1/2 cup
• Red Velvet Emulco  - 1 drop
• Chopped Pistachios - 2 tsp
• Granola - 1 tsp
• Honey - 2 tbsp
• Dried Rose Petal (optional) - 1/2 tsp

Ingredients :

• Rimmed Baking sheet or freezer safe tray
• Parchment Paper
• Spatula
• Mixing Bowl

Procedure: 

1.  In a medium bowl, add yogurt, red velvet emulco/flavoring and honey. Mix together to combine.

Note: Emulco is concentrated flavoring in paste form which often comes with food coloring too. It is my go to method of adding color of flavor these days. If you do not have an Emulco use flavor and color separately. You can use any flavoring of your choice in this recipe.

2. Line a rimmed baking sheet with Parchment paper.

3. Pour the yoghurt mixture on the parchment paper. Using a spatula or knife to spread the yogurt as thin as possible over the entire paper. 

4. Now sprinkle chopped pistachios, dried blueberry, granola and rose petals.

Tip: Experiment with your choice of toppings. It is always fun that way.

Cut or break into pieces and serve immediately.

How to make hung curd?

Even if you do not have a muslin cloth you can make hung curd easily with a strainer with tiny holes. Just place the strainer on a deep bowl. Now pour the curd on it and let it sit undisturbed for at least 30 minutes. The whey will collect in the bowl and the strainer will now contain the creamy thick curd devoid of any extra water.