The perfect healthy treat — creamy hung curd, rich chocolate, ripe banana, and crunchy walnuts. No baking, no fuss. Just freeze and break.
This frozen yogurt bark is the kind of recipe that makes you feel like a genius in the kitchen. No oven, no complicated steps, no fancy gadgets — just a handful of wholesome ingredients spread onto a tray and popped into the freezer. Chef Kunal Kapur’s version takes it up a notch with hung curd for extra creaminess, cocoa powder for depth, and peanut butter for that irresistible richness.
Think of it as the dessert that lives at the intersection of healthy and indulgent. Whether you’re craving something sweet on a hot afternoon or looking for a light post-dinner treat, this frozen yogurt bark has you covered. The best part? You can customise every single topping to your heart’s content.
What you need
Ingredients
Hung curd 2 cups
Cocoa powder 2 tbsp
Peanut butter 2 tbsp
Honey 4 tbsp
Banana 2 nos, sliced
Vanilla essence A dash
Melted chocolate 1/4 cup
Chopped walnut A handful
Chocolate chips A handful
How to make it
Step-by-step preparation
1 Prepare the yogurt base
In a large mixing bowl, combine 2 cups of hung curd with 2 tbsp cocoa powder, 2 tbsp peanut butter, a dash of vanilla essence, and 4 tbsp honey. Whisk everything together until smooth, creamy, and completely lump-free.
Tip: Use fresh hung curd — strain regular curd overnight in a muslin cloth for best results.
2 Line and spread
Line a baking tray or a flat freezer-safe dish with parchment paper. Pour the yogurt mixture onto it and use a spatula to spread it evenly into a layer about 1 cm thick. Try to keep the edges neat for clean breaks later.
Tip: A 9×13-inch tray gives you a perfect thin bark layer.
3 Add the toppings
Arrange sliced banana pieces evenly across the yogurt layer. Drizzle the melted chocolate all over in a freestyle pattern. Scatter chopped walnuts and chocolate chips generously on top, pressing them in lightly so they don’t fall off when you break the bark.
4 Freeze until solid
Carefully slide the tray into the freezer. Let it freeze for at least 3–4 hours, or overnight for the cleanest results. The bark is ready when it is completely firm and solid all the way through.
Tip: Don’t rush this step — a partially frozen bark will crumble instead of snap.
5 Break and serve
Remove the tray from the freezer. Lift the parchment paper and place the bark on a cutting board. Break it into irregular rustic pieces using your hands — that’s the charm of bark! Serve immediately or store the pieces in an airtight container in the freezer.
Tip: Let the bark sit for 2 minutes before breaking for cleaner snaps.
“The secret is the hung curd — it’s thicker, creamier, and holds the bark together beautifully. Add your favourite toppings and make it your own!
— Chef Kunal Kapur
Approximate nutrition per serving
~180 Calories
7g Protein
12g Natural Sugar
8g Healthy Fat
Pro tips
Make it even better
Swap peanut butter for almond or cashew butter for a different flavour profile that’s equally delicious.
Try strawberries, mango slices, or kiwi instead of a banana for a more tropical summer version.
Store bark pieces in a ziplock bag between parchment layers — they keep well in the freezer for up to 2 weeks.
For a dairy-free version, use coconut yogurt in place of hung curd and opt for dark chocolate chips.
