Annabel Karmel’s frozen yoghurt bark recipe

It's the perfect summer finger food: super-quick to make, sweet and creamy to taste and suck, and cooling on the gums. Plus, it's packed with fruit! Do deck your child out with a bib, though, as it does get a bit dribbly...

You'll need a baking tray. This recipe makes enough to divide up into 12 portions, so you can store unused portions in the freezer. Alternatively, you can make individual portions, with separate blobs of yoghurt piped or spooned onto the baking sheet.