This tasty yoghurt bark recipe is packed with flavour and texture. It’s sure to be your new favourite treat!
Honey Nut Crunch
1 cup mixed nuts, roughly chopped
2 Tbsp honey
Yoghurt Bark
1 cup Greek yoghurt
1 Tbsp honey
2 Tbsp nut butter (such as peanut butter or almonds butter)
½ cup frozen raspberries
Make honey nut crunch
Line a plate with baking paper and set aside. Roughly chop nuts.
Heat a medium dry fry-pan on medium heat. Cook nuts for about 2-3 minutes, tossing, until toasted. Add honey and a pinch of salt to pan and cook for a further one minute, stirring, until honey has caramelized and coats nuts. Transfer mixture immediately to the lined plate and spread into an even layer. Place into freezer to chill for about 10 minutes. Once set, roughly chop into chunks.
Make yoghurt bark
Line a tray or chopping board with baking paper. Combine yoghurt, honey and nut butter together in a small bowl. Spread yoghurt over baking paper into an even layer, about 3mm thick. Sprinkle over honey nut crunch and raspberries.
Place into the freezer to chill for 3-4 hours, until completely frozen. Snap into shards once frozen. Store in an air-tight container in the freezer.
Serves 8 (194 cals per serve)
