Frozen yoghurt berry bark

Honey-sweetened yoghurt spread thin, scattered with berries and frozen, then snapped into shards. A cool, crunchy pudding that kids love to decorate.

Ingredients

• 500 g Greek yoghurt
• 40 g Honey
• 3 ml Vanilla extract
• 100 g Strawberries, sliced
• 80 g Blueberries
• 60 g Raspberries
• 10 g Desiccated coconut

Method

1. Line a large baking tray (one that fits in your freezer) with baking paper. Stir the honey and vanilla into the yoghurt.
2. Spread the yoghurt about 1cm thick over the paper. Scatter over the berries, pressing them in lightly, then sprinkle with coconut.
3. Freeze for at least 3 hours, until solid.
4. Lift out and break into shards. Leave for 5 minutes before eating so it softens slightly. Keeps in a box in the freezer for a month.