Frozen raspberry yoghurt bark

Name: Frozen raspberry yoghurt bark
Total time: 10 min
Cuisine: British
Ingredients: 500g 0% fat Greek yoghurt; 1 tsp vanilla extract; 2 tbsp erythritol; 150g raspberries, fresh or frozen; 20g pumpkin seeds

Cold, tangy and crunchy with berries, a freezer snack that feels like a treat.

Time10 min plus freezing
LevelEasy
Costabout £0.53 a head

6 servings

Ingredients

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500 g0% fat Greek yoghurt
1 tspvanilla extract
2 tbsperythritol
150 graspberriesfresh or frozen
20 gpumpkin seeds

Method

1
Line a baking tray with baking paper that fits in your freezer.
2
Stir the yoghurt, vanilla and erythritol together until smooth.
3
Spread it about 1 cm thick over the paper. Dot with the raspberries, pressing them in lightly, and scatter over the pumpkin seeds.
4
Freeze for at least 3 hours until completely hard.
180 min
5
Snap or cut into 12 pieces. Eat straight from the freezer, and keep leftovers in a tub in the freezer.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.