Spook all your taste buds with this lemon and raspberry ripple yogurt bark.
Ingredients
4 x 125g Llaeth Y Llan Lemon Yogurt Pots
100g Fresh Raspberries
Instructions
- Add all the yogurt into a mixing bowl.
- Blend the raspberries into a puree,
- Add the raspberry puree to the lemon yogurt and stir once to create a swirl.
- Pour the mixture into a flat tray lined with baking paper.
- Put this into the freezer and freeze for 2 to 3 hours.
- Once frozen, cut into pieces and serve.
Share the love…
