Raspberry Yogurt Barks
Andrea Soranidis - The Petite Cook
Organic greek yogurt
In a large bowl, mix the yogurt and honey until combined, add in half the raspberries.
Line a baking tray with cling film or parchment paper.
Pour the yogurt mixture evenly over the baking tray, levelling up with a spatula/spoon.
Sprinkle shaved almonds and the remaining raspberries over the top of the mixture.
Cover the mixture with cling film and put in the freezer for at least 4 hours.
Break into large pieces and serve immediately ( careful, they melt very fast).
Store in the freezer, well covered, for up to 1 month.
Don't be afraid to try new combinations, mix & max your favorite fruits and nuts!