Easter frozen yogurt bark
2
Points®
Total time: 5 hr 10 min • Prep: 10 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Raspberries
250 g
0% fat natural Greek yogurt
500 g
Honey
1½ tablespoon(s), level
Mini milk chocolate eggs
50 g
Instructions
1
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.
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.
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