| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 150 |
| Fat | 4g |
| Protein | 0.6g |
| Carbs | 23.4g |
| Sugars | 14.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Combine the yoghurt, honey and salt – adjust the sweetness if you’d prefer a sweeter bark.
2
Line a rimmed 20 x 30cm baking sheet with baking paper.
3
Pour the yoghurt mixture into the tin and spread it out thinly so it’s about ½ cm thick. Scatter the raspberries, lemon zest and coconut flakes on top.
4
Place the baking sheet in the freezer for several hours, or until frozen solid. Remove the pan from the freezer, and cut or “break” the bark into pieces.
5
Transfer to an airtight container and store in the freezer for up to a few weeks.
