1

Line a shallow 32cm x 22cm baking tray with baking paper. Put the yogurt and honey into a bowl and stir to combine. Transfer half the mixture to a separate bowl, sift over the cocoa powder and stir to combine.

2

Crush 125g raspberries with the back of a spoon and swirl them into the yogurt without the cocoa. Pour the chocolate yogurt onto the prepared tray, followed by the raspberry yogurt, and swirl together with a knife.

3

Dot with 125g raspberries and scatter over 5g grated dark chocolate, then freeze for at least 6 hours. Break into 16 shards and keep in freezer-safe containers or bags for up to 1 month.