Treat yourself to a deliciously simple and refreshing lemon yogurt and raspberry bark treat this summer.
Ingredients
- 3 x 125g Llaeth Y Llan Lemon Yogurt pots
- 100g Fresh Raspberries
- Pistachios (chopped)
Instructions
- 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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