- 10 minutes
- 4 hours
|560g (4 x 140g) Liddells lactose free plain yoghurt|
|2 Tablespoons of honey|
|2 Tablespoons of cranberries|
|½ punnet raspberries|
|½ punnet blueberries|
|1 Tablespoon chia seeds|
|1 Tablespoon flax meal|
Line a baking tray with aluminum foil..
Thoroughly combine the Liddells lactose free yoghurt and honey together in a bowl. Add the cranberries and stir again.
Pour the yoghurt mixture on to the lined baking tray. Spread the yoghurt bark mixture to how thick or thin you want it.
Sprinkle the toppings on – we did chia seeds then flaxmeal, then the berries on top.
Freeze for 4 hours or until completely frozen.
Remove from the freezer and slice with a sharp knife and break the yoghurt bark into pieces.
Serve quickly and enjoy
Tip – you can store the bark in containers or in zip lock bags in the freezer