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Frozen chocolate and raspberry bark

Frozen chocolate and raspberry bark

Points® value
Total Time
10 min
10 min
Stored in the freezer, this cool creation is a feast for the eyes as well as the taste buds. Great to snack on anytime or to impress your guests as an after dinner treat.


99% fat-free, plain Greek yoghurt, unsweetened

500 g


2 tbs

Cocoa powder

2 tbs

Fresh raspberries

250 g

Dark chocolate

5 g, grated


  1. Lightly spray a 32cm x 22cm shallow-sided baking tray with oil and line with baking paper, extending paper 4cm above edge of tray.
  2. Whisk yoghurt and honey in a bowl to combine. Transfer half the mixture to a separate bowl, sift over cocoa powder and whisk to combine. Crush half the raspberries with the back of a spoon and swirl through the honey yoghurt using a flat-blade knife.
  3. Pour chocolate yoghurt onto prepared tray, followed by the raspberry yoghurt and swirl together using a flat-blade knife. Scatter over the remaining raspberries and sprinkle with grated chocolate. Freeze for at least 6 hours or until firm. Use lining paper to lift bark from tray. Break bark into 16 shards and serve immediately.


Transfer any leftovers to a reusable container, with sheets of baking paper between layers. Store in the freezer for up to 1 month.