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Fruit & Nut Frozen Yoghurt Bark - Lizzie King

A supply of this in the freezer is just what you need to get through weekends, holidays or half terms with a houseful. This has all the gut loving goodness of live yoghurt, and nuts and seeds with some fats and protein to keep hunger at bay until the next meal. Could not be simpler to make, looks magnificent and it tastes a total dream.

400g live yoghurt
2 tbsp runny honey (to taste)
1 tbsp dried cranberries
Handful almonds
2 tbsp sesame and pumpkin seeds

Mix the yoghurt with the honey well. Pour the yoghurt mixture into a lined 10” squared baking tin. Smooth it out evenly with a spatula. Scatter over the nuts seeds and fruit.

Freeze for an hour or two until set. Break up into shards and serve. Keeps for up to a month in the freezer.


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