Frozen Yoghurt Bark with Pistachios, & Raspberries

Serves 6

500g thick Greek yoghurt

2-3 tbsp runny honey

1 tsp vanilla extract

½ tsp finely grated orange zest 1 tbsp freeze-dried raspberry

powder (optional)

¼ cup pistachios, roughly

chopped

¼ cup toasted hazelnuts, roughly

chopped

½ cup raspberries, halved if large ¼ cup toasted coconut flakes 1 tbsp dried culinary rose petals

(optional)

Place the Greek yoghurt, honey, vanilla extract and orange zest into a bowl and mix to combine.

Line a baking tray with baking paper. Spread the yoghurt mixture onto the baking paper, to a thickness of 8-10mm. Swirl in the raspberry powder if using.

Top the yoghurt with the pistachios, hazelnuts, raspberries, coconut flakes and rose petals if using.

Cover the tray with foil and freeze for 6-7 hours or overnight. When frozen, cut or break into shards. Serve immediately.

You can make the bark in advance and store frozen for up to 2 weeks in a sealed container.