frozen yoghurt bark
INGREDIENTS
450g yoghurt
25g flaked almonds
25g dried cranberries
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INSTRUCTIONS
Mix the yoghurt and half the almonds and cranberries in a freeer-proof dish. I used an 8in square dish but you could use a bigger one if you want thinner pieces of bark.
Sprinkle the remainder of the almonds and cranberries on top.
Freeze for 2-3 hours until the bark is solid. Remove from the freezer and break into pieces. I let the yoghurt thaw for around the edges to make it easier to remove from the dish.
Eat immediately or store in freezer bags for up to one month.
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