RECIPE: Papaya Frozen Yoghurt Bark

09 September 2019

Looking for a quick and easy (and healthy) treat?

Spring is the start of the new papaya season! So put the icy poles away, because here's the perfect after-school treat.

Serves 8
Prep Time: 8 minutes
Freezer Time: 4 hours


  • 2 cups Greek or natural yoghurt
  • 1/2 tsp vanilla paste or extract
  • 1 – 2 tbsp honey or maple syrup
  • 300 g peeled papaya
  • 1 cup frozen raspberries (130 g)
  • 1/4 cup chopped pistachios (35 g)


  1. Line an oven tray with baking paper.
  2. Dice the papaya - chop half finely (1cm pieces) and the other half roughly (2-3cm pieces), you should have about 2 cups total.
  3. Combine yoghurt and vanilla in a bowl. Add syrup or honey to taste, then stir through half the finely chopped papaya.
  4. Spread papaya yoghurt mixture over the prepared pan in an even layer. Top with raspberries, pistachios and remaining papaya.
  5. Freeze 2 - 4 hours until firm. Cut or break yoghurt bark into bite-sized pieces and serve immediately, or store in a freezer bag for a quick treat.


  • You could replace the natural yoghurt with an equal quantity of your favourite vanilla yoghurt and leave out the syrup and extract, or substitute with coconut yoghurt for a dairy-free treat.
  • For a thicker yoghurt bark use a smaller pan.


Per serve: 490kJ; Protein 5g; Total Fat 5g; Saturated Fat 2g; Carbohydrate 11g; Sugars 11g; Fibre 2g; Sodium 50mg 


Recipe and image courtesy of Australian Papaya


Written by

Kids on the Coast/Kids in the City
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