|Prep time||15 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Combine the yoghurt, honey and salt – adjust the sweetness if you’d prefer a sweeter bark.
Line a rimmed 20 x 30cm baking sheet with baking paper.
Pour the yoghurt mixture into the tin and spread it out thinly so it’s about ½ cm thick. Scatter the raspberries, lemon zest and coconut flakes on top.
Place the baking sheet in the freezer for several hours, or until frozen solid. Remove the pan from the freezer, and cut or “break” the bark into pieces.
Transfer to an airtight container and store in the freezer for up to a few weeks.