Yogurt bark recipe

Serves 6

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Line a rimmed baking tray with baking parchment.
In a medium bowl, stir the yoghurt, maple syrup and vanilla together until well combined.
Spread the yoghurt mixture in an even layer onto the baking tray, about 0.6cm thick. Scatter the strawberries and blueberries on top and sprinkle with the desiccated coconut.
Place in the freezer for about three hours or until the yoghurt is firm. Cut or break into 16-20 pieces and serve.

Per serving: 143kcals, 10.1g fat (5.4g saturated), 11g carbs (6.5g sugars), 2.4g protein, 2.1g fibre, 0.004g sodium

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