Lemon Yogurt Bark

Treat yourself to a deliciously simple and refreshing lemon yogurt and raspberry bark treat this summer.


  • 3 x 125g Llaeth Y Llan Lemon Yogurt pots
  • 100g Fresh Raspberries
  • Pistachios (chopped)


  • Blend the raspberries to make a puree.
  • Pour the yogurt onto a baking tray lined with greaseproof paper and spread evenly.
  • Dollop the raspberry puree over the yogurt and swirl in with a fork.
  • Sprinkle over the pistachios.
  • Freeze for 2-3 hours until firm then cut into shards to serve.


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