Maple-Strawberry Yogourt Bark

BARK

• 3/4 cup fresh strawberries
• 1 tbsp maple syrup (preferably amber syrup for its rich flavour)
• 1 1/2 cup plain non-fat Greek yogourt

COULIS

• 1/2 cup fresh or frozen (but thawed) mangoes, cubed
• 3 tbsp maple syrup

TOPPINGS

• 1/4 cup pumpkin seeds
• 10 raspberries, halved
• 7 blackberries, halved

BARK

1. In a bowl, use a mixer to reduce the strawberries and maple syrup to a smooth purée.
2. In another bowl, blend the yogourt with the maple-strawberry purée into a consistent texture.
3. Spread this mixture on a baking sheet lined with parchment paper in a layer about 1 cm (3/8 in) thick.

COULIS

1. In a bowl, use a (clean!) mixer to reduce the mangoes and maple syrup to a purée.
2. Pour this mango coulis onto the yogourt. Use the tip of a knife to draw random shapes into the preparation.

TOPPINGS

1. Sprinkle the pumpkin seeds and halved berries on top.

FINAL PREP

1. Freeze for at least 2.5 hours.
2. When ready, break the bark at the cut-lines into 8 (or so) pieces.
3. Let the pieces you want to eat or serve rest for 3 minutes at room temperature. Put any others back into the freezer immediately.