
Annabel Karmel’s frozen yoghurt bark recipe
Makes 12 portions
Easy
Prep: -
plus 3 hours freezing time
A sweet, fruity, coolly refreshing finger-food snack from the UK's bestselling children's food expert. Suitable from 6 months
Skip to ingredients
- 250g full-fat vanilla yoghurt or dairy-free alternative
- 100g strawberrieschopped
- 100g blueberrieschopped
- 50g granola
Method
step 1
Line a high-rimmed baking tray with non-stick paper.
step 2
Pour the yoghurt into the baking tray and spread it out evenly so that it fills the tray. Scatter over the chopped strawberries, blueberries,and granola. Place in the freezer until the yoghurt is firm (about 3 hours).
step 3
Cut into 12 pieces and serve cold.