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Black Forest fruits & coconut yoghurt bark
Ingredients
250g
Greek-style yoghurt
½ teaspoon
vanilla bean paste
2 teaspoons
runny honey
100g
blackberries
50g
cherries
25g
blueberries
30g
coconut flakes
Instructions
STEP 1
Line a 20cm x 30cm baking tray with a sheet of greaseproof paper.,
STEP 2
Put half the yoghurt, the vanilla bean paste, honey and most of the blackberries in a small food processor and blitz until smooth.,
STEP 3
Evenly spread the remaining yoghurt across the prepared baking tray.,
STEP 4
Pour the blackberry mixture on top and spread until smooth.,
STEP 5
Cut the remaining blackberries in half, or into thirds if large.,
STEP 6
Pit and quarter the cherries and halve the blueberries.,
STEP 7
Scatter them over the yoghurt and top with the coconut flakes.,
STEP 8
Freeze for at least 4 hours, or until firm, then snap the bark into pieces and serve.,
STEP 9
It will last in the freezer for up to 7 days in a sealed container.
Nutrition Facts
(per serving)
Calories:
315 calories
Servings:
2 servings
Carbohydrates:
51 g
Fat:
7 g
Fiber:
6 g
Protein:
13 g
Sugar:
24 g
Meal Effort
Preparation:
30 minutes
Cook:
4 hrs
Total:
4 hrs 30 mins