The sunshine is making a welcome appearance again (hurray!) so it’s only natural to want some frozen treats in celebration of the increase in outdoor temperatures.
This frozen yogurt berry bark is such a lovely, guilt-free treat that’s a total doddle to make. Think 2 minutes of assembly plus freezing time.
I’ve “supercharged” this particular version with berries, pistachios and maca and used lower-lactose goats’ yogurt for the ultimate creamy texture. It’s a flexible recipe so things like chocolate chips would also work well.

Ingredients:
200g of full-fat yogurt
1 tablespoon of agave
1 tablespoon of maca powder (optional)
150g (a large handful) of mixed berries - I went for blackberries, raspberries and blueberries
a handful of roasted & salted pistachios

Method:
Line a metal baking sheet or plastic mould with baking paper.
Mix the agave & maca (if using) into the yogurt until smooth.
Pour the yogurt into the baking sheet. Dot the berries and pistachios on top.
Freeze for at least 4 hours.
Remove from the freezer and cut or break it into shards.
Eat within 15 minutes to avoid it melting or pop it back in the freezer. It keeps well in the freezer, just cover it up.