An Aussie Christmas classic with a refreshing twist. This Christmas Pavlova Yoghurt Bark combines creamy Greek yoghurt, BioPure Collagen Protein, fresh summer fruit, crunchy meringue and a drizzle of white chocolate for a festive treat made for snacking.

Base

• 250g Greek yoghurt

• 1/4 cup BioPure Collagen Protein powder

• Optional splash of vanilla extract

Toppings

• 2 mini meringues roughly crushed

• 1/4 cup strawberries, sliced

• 1/4 raspberries

• 1/2 Kiwi fruit, peeled and sliced

• Pulp of 1/2 passionfruit

• 15g white chocolate, melted and drizzled

Method

1. Prepare the base
   Add the Greek yoghurt and BioPure Collagen Protein powder to a bowl. Mix until smooth and well combined. Stir through a splash of vanilla extract, if using.
2. Spread it out
   Line a baking tray or flat freezer-safe dish with baking paper. Spoon the yoghurt mixture onto the tray and spread into an even layer.
3. Add the pavlova-inspired toppings
   Scatter over the crushed mini meringues, strawberries, raspberries and kiwi. Spoon over the passionfruit pulp.
4. Finish with white chocolate
   Drizzle melted white chocolate over the top.
5. Freeze
   Place in the freezer until completely firm.
6. Break and enjoy
   Once frozen, remove from the freezer and break or slice into pieces. Serve straight from the freezer and enjoy your festive pavlova-inspired yoghurt bark.