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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
1
Put half the yoghurt, the vanilla bean paste, honey and most of the blackberries in a small food processor and blitz until smooth.
2
Evenly spread the remaining yoghurt across the prepared baking tray.
3
Pour the blackberry mixture on top and spread until smooth.
4
Cut the remaining blackberries in half, or into thirds if large.
5
Pit and quarter the cherries and halve the blueberries.
6
Scatter them over the yoghurt and top with the coconut flakes.
7
Freeze for at least 4 hours, or until firm, then snap the bark into pieces and serve.
8
It will last in the freezer for up to 7 days in a sealed container.
Notes
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