Easter frozen yogurt bark

Instructions

1. Press 100g of the raspberries through a sieve into a small bowl, discarding any leftover flesh, to create a raspberry purée. Line a 22cm x 30cm baking tray with clingwrap, leaving a bit of overhang.
2. In a large bowl, combine the yogurt and honey, then spoon into the prepared tray, smoothing over the surface with the back of a spoon. Dot over the raspberry purée and use a skewer to swirl a pattern into the yogurt.
3. Scatter over the remaining whole raspberries and chopped Mini Eggs, then freeze for 4-5 hours, until the yogurt is completely set.
4. When ready to serve, remove the bark from the freezer and set aside for 5 minutes to soften slightly, then break into shards. Wrap any leftover shards in clingfilm, then store in an airtight container in the freezer for up to 3 months.