Easter Yoghurt Bark Recipe

Ingredients

• 2 Cups Greek yoghurt

• 2 Tbsp runny honey

• 1/2 Cup frozen raspberries thawed

• Sprinkles

• Mini Easter eggs

Instructions

1. Line a baking tray with baking paper.

2. Heat the raspberries over a medium heat, and mash with a fork, until you have a pourable consistency. Allow to cool.

3. Pour the runny honey into the Greek yoghurt, and stir well until combined.

4. Pour the yoghurt mixture out onto the baking paper. Use a spatula to smooth out to about 1cm thickness.

5. Drop blobs of the raspberry sauce into the smoothed out yoghurt. Using a wooden skewer, swirl the raspberry sauce through the yoghurt. Finish by dragging the skewer through the yoghurt lengthwise with 3-4 long 'S' shapes.

6. Place the Easter eggs randomly in the yoghurt, and pour over sprinkles.

7. Freeze the yoghurt bark for at least 3 hours. Take it from the freezer, and cut it into 8-12 random triangular shapes. 

Recipe Notes

Eat immediately. Or store the yoghurt bark in a sealed, ziplock, freezer bag for up to 3 months.