Hazelnut Coffee Fro-yo Bark
SERVES 8 PREP 15 MINUTES (PLUS COOLING AND OVERNIGHT FREEZING)
1 teaspoon instant coffee powder ¼ cup boiling water 1¼ cups plain Greek-style yoghurt 120g packet skinless hazelnuts, toasted, roughly chopped 2 tablespoons dark chocolate chips, roughly chopped ¼ teaspoon cocoa powder
1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. 2 Place coffee and boiling water in a small bowl. Stir until dissolved. Set aside to cool completely. 3 Place yoghurt in a bowl. Add cooled coffee to yoghurt. Stir to combine. Spread yoghurt mixture thinly over base of prepared pan. Sprinkle with hazelnuts and chocolate. Dust with cocoa powder. Freeze, uncovered, for 6 hours or overnight. Roughly break into pieces. Serve immediately. NUTRITION: (per serve) 769kj; 14.5g fat; 3.9g sat fat; 4.4g protein; 6.4g carbs; 0.5g fibre; 15mg chol; 29mg sodium.