2 cups Cyclops Greek yoghurt (or any Cyclops variety!)
2 tbsp runny honey
½ cup frozen raspberries, thawed
Sprinkles
Mini Easter Eggs
Instructions:
Line a baking tray with baking paper.
Heat the raspberries in a small saucepan over medium heat, mashing with a fork until you have a pourable sauce. Set aside to cool.
Stir the honey into the Greek yoghurt until well combined
Pour the yoghurt mixture onto the prepared tray and use a spatula to spread it out to about 1cm thickness.
Drop spoonfuls of the raspberry sauce over the yoghurt. Using a wooden skewer, swirl the sauce through the yoghurt, then drag the skewer lengthwise in 3–4 long S-shapes to finish.
Press the mini Easter eggs into the yoghurt and scatter over the sprinkles.
Freeze for at least 3 hours. Once set, remove from the freezer and break or cut into 8–12 irregular triangular pieces.
Product Used
Authentic Greek Yoghurts strained the traditional way.
