These airy, orange-spiked cupcakes are a step up from the usual plain vanilla version. Using a blender and fresh fruit, they are deceptively easy to make and are sure to become a family favourite. The fluffy moist cake paired with…
Your morning yoghurt, with a twist! Do you have a fussy eater in your household, that likes to say no to breakfast? This simple recipe for our berry yoghurt bark will make mornings easy, and berry delicious!
- Line a large baking tray with baking paper. Spread the yoghurt evenly over the lined tray. Top with the sliced strawberries, raspberries and blueberries. Place in the freezer for 3 hours or until firm.
- Transfer the yoghurt bark to a clean surface and carefully cut into pieces with a knife. Serve immediately!
Note: You can store the yoghurt bark in an airtight container in the freezer for up to one week.