Tutti frutti frozen yoghurt bark

This fruity treat is high in Vitamin C and a great source of calcium.

Serves

Prep

15 minutes, plus freezing time

Each 246g serving contains (includes serving suggestion)

KCal

153

Carbs

14.5g

Fibre

4.6g

Protein

15.1g

Fat

2.8g

Saturates

0.1g

Sugars

14.0g

Salt

0.13g

Fruit/Veg Portion

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Ingredients

500g 0% fat Greek yoghurt

2tbsp sweetener

½ punnet raspberries (about 2 handfuls)

½ punnet strawberries (about 7), hulled and quartered

1 medium peach, stone removed and thinly sliced

2 kiwi fruit, peeled, halved and sliced

20g toasted flaked almonds

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Method

Step 1

Line a 20 x 30cm swiss roll tin with baking paper. In a large bowl, beat together the Greek yoghurt and sweetener and spread into the tin to cover the base.

Step 2

Crush the raspberries with a fork and drizzle randomly over the yoghurt. Pull a skewer through the raspberries to create a swirled pattern. Scatter over the remaining fruit and flaked almonds and freeze for 3–4 hrs, until set.

Step 3

Remove from the freezer and allow to stand for 10 minutes before serving. Snap into pieces and serve immediately.

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Tutti frutti frozen yoghurt bark

Ingredients