Yoghurt Bark

Method

1. 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.
2. 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.