Food and Travel Magazine | Pistachio, cinnamon and yoghurt bark
Delicates spices balance the sweetness of summer berries in this light dessert.
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Cooking tools:
- Kitchen scale
- Baking pan
- Baking dish
- Oven
- Freezer
- Parchment paper
- Plastic wrap
- Mixing bowl
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 500g Greek yoghurt
- 3tbsp date syrup (available to buy in most supermarkets)
- 1⁄2tsp ground cinnamon
- 1⁄2tsp mixed spice
- 1tbsp vanilla bean paste or extract
- 75g raspberries
- 75g blackberries
- 100g dried cranberries
- 1tbsp cacao nibs
- 75g pistachios, chopped, plus extra to serve
- 250g strawberries, halved and quartered
- 100g raspberries
- 100g blackberries
- 2tbsp date syrup
- 1⁄2tbsp flaxseed oil
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