Frozen Skyr & Blueberry Bark

📝 Ingredients

• 450 g plain skyr
• 3 tbsp honey (60 g)
• ½ tsp vanilla extract
• 1 unwaxed lemon
• 100 g frozen blueberries
• 30 g dark chocolate chips
• 30 g flaked almonds

🍴 Utensils

• Baking tray or large dish
• Baking paper
• Mixing bowl
• Whisk
• Spatula
• Fine grater

📖 Steps

1. Line a tray or large dish of about 25 × 30 cm with baking paper, leaving it overhanging the edges. Before you start, check that the tray fits flat in the freezer.
2. In a mixing bowl, whisk the skyr with the honey, vanilla extract and finely grated lemon zest (just the yellow part, the white pith is bitter) until smooth and creamy. Freezing dulls sweetness, so the mixture should taste quite sweet.
3. Pour the skyr onto the baking paper and spread it with a spatula into an even rectangle of about 20 × 25 cm, about 1 cm thick. Too thin and the bark crumbles; too thick and it's hard to bite into.
4. Immediately scatter over the still-frozen blueberries (don't thaw them, or they'll turn all the skyr purple), the chocolate chips and flaked almonds. Press down lightly with the flat of your hand to push them in.
5. Freeze for at least 3 hours, until the bark is hard all the way through. It should then come away from the baking paper in one piece.
6. Take the bark out and leave it for 5 minutes at room temperature so it doesn't shatter. Break it by hand or cut it with a large knife into about twenty irregular pieces.
7. Store the pieces in an airtight container, separating the layers with baking paper so they don't stick, and keep them in the freezer. Take them out 2 to 3 minutes before eating.