Yogurt and raspberry bark
- 250g fat-free Greek-style natural yogurt
- 1tsp vanilla bean paste
- 2tbsp raspberry jam
- 2tsp Asda 100s & 1000s
- 1tbsp Asda Choco Beans
Line a baking tray with baking paper.
Mix together the yogurt and vanilla paste. Stir the jam to soften then lightly swirl through the yogurt.
Spread a layer 1cm think onto the lined tray and sprinkle with the 100s and 1000s and choco beans. Freeze overnight until firm then break into chunks.
Store in a lidded, plastic container in the freezer until ready to serve.