Tutti frutti frozen yogurt bark
prep: 15 minutes, plus freezing time
serving: 4
Nutrition Facts
each serving
KCal
153
Carbs
14.5g
fiber
4.6g
Protein
15.1g
Fat
2.8g
Saturates
0.1g
Sugars
14g
Salt
0.13g
Fruit/Veg Portion
1
Ingredients
all 7 types- 500g 0% fat Greek yogurt
- 2tbsp sweetener
- ½ punnet raspberries (about 2 handfuls)
- ½ punnet strawberries (about 7), hulled and quartered
- 1 medium peach, stone removed and thinly sliced
- 2 kiwi fruit, peeled, halved and sliced
- 20g toasted flaked almonds
Directions
3 steps in totalStep 1
Line a 20 x 30cm swiss roll tin with baking paper. In a large bowl, beat together the Greek yogurt and sweetener and spread into the tin to cover the base.
Step 2
Crush the raspberries with a fork and drizzle randomly over the yogurt. Pull a skewer through the raspberries to create a swirled pattern. Scatter over the remaining fruit and flaked almonds and freeze for 3–4 hrs, until set.
Step 3
Remove from the freezer and allow to stand for 10 minutes before serving. Snap into pieces and serve immediately.
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