Frozen treat: Raspberry & Lemon Yoghurt Bark

Cool, creamy and ridiculously easy. Snap off a piece whenever the mood strikes.

Makes about 8 pieces | 5 minutes to prep, plus freezing time

You’ll need:

• 300g Greek yoghurt
• 2 tsp Raspberry & Sicilian Lemon Collagen Honey, plus a little extra for drizzling
• A handful of raspberries
• 2 tbsp chopped pistachios
• A little lemon zest

How to:

1. Line a baking tray with baking paper.

2. Stir the yoghurt and honey together, then spread it out in an even layer about 1cm thick.

3. Press the raspberries into the yoghurt, then scatter over the pistachios and lemon zest.

4. Drizzle with a little extra honey.

5. Freeze for 2 to 3 hours, until firm.

6. Break into pieces and enjoy straight away. Pop any leftovers back in the freezer in a sealed container.