Berry and pistachio frozen yogurt bark

Ingredients

For 1 serving

• Greek yogurt 2%150 g
• Raspberries40 g
• Blueberries30 g
• Pistachios8 g
• Honey1 teaspoon

Contains: lactose, nuts,

In season: June – September

Method

1. Line a small tray or flat plate that fits in the freezer with baking paper.
2. Stir the yoghurt with the honey until smooth and spread it on the paper with the back of a spoon in a layer about 1 cm thick.
3. Rinse and thoroughly dry the raspberries and blueberries; roughly chop the pistachios.
4. Scatter the fruit and pistachios over the yoghurt, pressing them in lightly so they stay put.
5. Freeze for about 2 hours, until the slab is completely hard, then peel it off the paper and break it by hand into irregular pieces; serve at once as it softens quickly.