2020-04-01 Good Housekeeping South Africa

20 GH SPECIAL RECIPE EDITION 2020

Nectarine Melba

Froyo Bark

This frozen treat is easy to

make and fun to eat, and you

can try it with different yoghurt

flavours and fruits

Hands-on Time 15 minutes,

plus freezing Serves 4

500g plain yoghurt

60g runny honey

1½ tsp vanilla paste

125g raspberries

2 nectarines, stones removed

and cut into rough 1cm pieces

40g mini meringues

(see GH Tip)

FOR THE SWIRL

75g raspberries

1 tsp runny honey

1. Line a medium baking tray
   with baking paper. Mix yoghurt,
   honey and vanilla paste, then
   spread mixture in an even layer
   on the prepared tray.


2. For the swirl, whizz the
   raspberries and honey in a
   mini food processor (or mash
   well in a bowl with a fork).
   Push through a fine sieve,
   working the pulp well to get
   as much smooth purée out as
   possible. Discard seeds. Drizzle
   and dollop the swirl onto the
   yoghurt layer.


3. Scatter over the whole
   raspberries, chopped
   nectarines and mini meringues.
   Freeze for 2 hours or until solid.


4. To serve, peel off the baking
   paper and break bark into
   shards.
   EACH SERVING About 870kJ, 8g
   protein, 2g fat (1g saturated),
   39g carbohydrate (39g total
   sugars), 3g fibre.
   GET AHEAD Once the yoghurt
   mixture is frozen, wrap tray in
   clingwrap. Store in the freezer
   for up to 1 month.

GH TIP

If you can’t find mini

meringues, simply break

up 50g meringue nests.

0420_GHE_016_021_trending frozen.indd 5 2020/03/05 2:47 PM

20 GH SPECIAL RECIPE EDITION 2020

Nectarine Melba

Froyo Bark

This frozen treat is easy to

make and fun to eat, and you

can try it with different yoghurt

flavours and fruits

Hands-on Time 15 minutes,

plus freezing Serves 4

500g plain yoghurt

60g runny honey

1½ tsp vanilla paste

125g raspberries

2 nectarines, stones removed

and cut into rough 1cm pieces

40g mini meringues

(see GH Tip)

FOR THE SWIRL

75g raspberries

1 tsp runny honey

1. Line a medium baking tray
   with baking paper. Mix yoghurt,
   honey and vanilla paste, then
   spread mixture in an even layer
   on the prepared tray.


2. For the swirl, whizz the
   raspberries and honey in a
   mini food processor (or mash
   well in a bowl with a fork).
   Push through a fine sieve,
   working the pulp well to get
   as much smooth purée out as
   possible. Discard seeds. Drizzle
   and dollop the swirl onto the
   yoghurt layer.


3. Scatter over the whole
   raspberries, chopped
   nectarines and mini meringues.
   Freeze for 2 hours or until solid.


4. To serve, peel off the baking
   paper and break bark into
   shards.
   EACH SERVING About 870kJ, 8g
   protein, 2g fat (1g saturated),
   39g carbohydrate (39g total
   sugars), 3g fibre.
   GET AHEAD Once the yoghurt
   mixture is frozen, wrap tray in
   clingwrap. Store in the freezer
   for up to 1 month.

GH TIP

If you can’t find mini

meringues, simply break

up 50g meringue nests.