yoghurt

Blueberry Yoghurt Bark

RECIPE BY NATASAHA CORRETT

A simple & delicious, low sugar treat. A refreshing twist to yoghurt.

This can be kept frozen for up to 2 months (make sure you cover it with a layer of cling film and kitchen foil).

 Tash x

Serves8 slices
Cooks InPrep time: 4 hours
DifficultySimple

Ingredients
MetricCupsCupsMetric

390g coconut yoghurt
175g blueberries
2 tbsp agave or date syrup

Method

1. Blend the coconut yoghurt and agave until smooth in a blender. Mix in the blueberries by hand and pour into an 8inch tin.

2. Put into the freezer to set for 3-4 hours. To serve, chop into chunks - or little slices - and break over a deliciously chocolaty dessert. I sometimes put a chunk into my smoothies in the morning.

3. Keep in the freezer.

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