My husband’s Austrian relatives would probably have a good old chuckle at the idea of a frozen dessert for Christmas.

But here in Australia where it’s all about warmth, swims, sunshine and another shrimp on the barbie at Christmas time, this frozen yoghurt bark is the perfect way to dial the heat right down.

The beauty of this recipe is that once Christmas is done you can experiment with lots of fun toppings and enjoy a delicious and cooling snack right through the summer.

Combinations like mango, macadamia and coconut, or dark chocolate chip and banana, or you could swirl some homemade chia jam or St Dalfour’s raspberry jam through the yogurt and top with mixed frozen berries.

Clearly the possibilities are endlessly delicious.

WHITE CHRISTMAS YOGHURT BARK

Ingredients

2 cups natural Greek yogurt

2-4 tablespoons maple syrup or raw, or Multifloral Manuka honey

1 teaspoon vanilla extract

1/2 kiwifruit, chopped into small, bite sized pieces

5 x strawberries, hulled and chopped into small, bite-sized pieces

2 tablespoons dried cranberries

1/4 cup pistachios (option but the colour helps make it Christmas-y)

1 tablespoon shredded coconut, optional

1 tablespoon buckinis, optional, but add extra texture

Preparation

Line a rimmed baking tray with parchment paper.

In a small bowl, mix together the yogurt, maple syrup, and vanilla extract.

Pour the yogurt into the centre of the tray and spread evenly.

Gently press some of the pistachios and cranberries into the yoghurt. Make sure you save some to decorate the top.

Sprinkle the buckinis over the top of the yoghurt if using.

Place kiwi fruit and strawberries onto the yogurt.

Sprinkle with shredded coconut if using.

Freeze until completely solid (2-4 hours, until firm)

Cut into sections and serve straight from the freezer as melts quickly

Store in the freezer.