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.
Nutrition Facts
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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