Raspberry swirl yoghurt bark

Sydney has been ramping up the heat this Summer and I've been searching for refreshing foods and drinks to cool me down. While ice-creams and ice-blocks are delicious (and I certainly do enjoy them from time to time), sometimes you're after more of an everyday healthy treat. This certainly delivers on both counts.

I've seen recipes for yoghurt bark floating around on the internet and thought, what a great idea! You really can use any type of yoghurt and top it with just about anything- nuts, seeds, fruit, coconut, mint, lemon, etc. Get creative with it! Here's the basic recipe for raspberry swirl yoghurt bark, but you could always just top it with whole raspberries (or any other fruit) instead.

Raspberry swirl yoghurt bark 

300-400g reduced fat plain Greek yoghurt (e.g. 2x tubs Chobani)

½ C frozen raspberries

3 Tbsp boiling water

2 tsp honey

Toppings:

Flaked almonds

Coconut flakes

Chopped mint

1.       Blend raspberries, water and honey until smooth.
2.       Pour yoghurt into a bowl and swirl through a third of the raspberry mixture.
3.       Pour onto a tray lined with baking paper and spread out evenly until 0.5-1cm thick.
4.       Drizzle over some more of the raspberry mixture (you probably won’t need it all but make sure you save it for a later use!) and sprinkle over toppings.
5.       Freeze for a few hours or until hard. Break into pieces (‘bark’) and store in a snap lock bag in the freezer.