Easter frozen yogurt bark
5 hr 10 min
For an eggcellent Easter weekend, get the kids in the kitchen to help make this super-cute no-bake treat. A great sweet treat alternative which also looks amazing.
0% fat natural Greek yogurt
1½ tablespoon(s), level, clear
Mini Milk Chocolate Eggs
50 g, roughly chopped
- Press 100g of the raspberries through a sieve into a small bowl, discarding the pips. Line a 22cm x 30cm baking tray with clingfilm, leaving a bit of overhang.
- 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.
- Scatter over the remaining whole raspberries and chopped Mini Eggs, then freeze for 4-5 hours, until the yogurt is completely set.
- 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.