Easter frozen yogurt bark

Total Time
5hr 10 min
10 min
For an eggcellent Easter weekend, get the kids in the kitchen to help make this super-cute no-bake treat.



250 g

0% fat natural Greek yogurt

500 g


1½ tablespoons, level, clear

Cadbury Mini Eggs

50 g, roughly chopped


  1. Press 100g fresh 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.
  2. In a large bowl, combine the Greek yogurt and honey and 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 150g whole raspberries and Cadbury 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.

Start eating better than ever!