RECIPE: Boga Bark

We are blessed with gorgeous, hot sunny days in Lake Boga during the Summer months and this recipe is the perfect healthy treat for the kids to cool off after a dip in the lake! We’ve used raspberries and pistachios in this version, but any delicious summer fruit would be the perfect topper for this frozen yoghurt snack.

You will need:

500g Bethune Lane Pot Set Yoghurt
2-3 tbsp runny honey
1 tsp vanilla extract
½ tsp finely grated orange zest
¼ cup pistachios, roughly chopped
¼ cup toasted hazelnuts, roughly chopped
½ cup raspberries, halved if large
¼ cup toasted coconut flakes
1 tbsp edible gold leaf (for optional sparkle) or edible rose petals

Method

1. Place the Greek yoghurt, honey, vanilla extract and orange zest into a bowl and mix to combine.

2. Line a baking tray with baking paper. Spread the yoghurt mixture onto the baking paper, to a thickness of 8-10mm.

3. Top the yoghurt with the pistachios, hazelnuts, raspberries, coconut flakes and rose petals or gold leaf if using.

4. Cover the tray with foil and freeze for 6-7 hours or overnight. When frozen, cut or break into shards.

Serve immediately.

NOTE: You can make the bark in advance and store frozen for up to 2 weeks in a sealed container

We love supporting fellow local producers and aside from vanilla, this recipe can be made entirely from some of the amazing produce in our region. The unique flora and fauna of the Mallee lends itself to some delicious local honey which is the perfect match for our creamy, natural pot-set yoghurt. We used Wood Wood Honey in this recipe. Our region is a fruit bowl and all types of stone fruit and nuts would be perfect for this. For a special touch edible rose petals from local rose grower Bloomish would love amazing on here!