Yoghurt Berry Bark recipe

Line a baking tray or small freezer-safe pan with greaseproof paper then roughly chop the pistachios/nuts into small pieces and chop the strawberries.

Spread the yoghurt thinly, about 1cm thick, on the greaseproof paper.

Sprinkle the pistachios and strawberries evenly over the yoghurt.

Freeze uncovered overnight.

Remove from the baking sheet once frozen and break into small pieces (and serve immediately as it defrosts quickly).

Wrap baking paper around the pieces of bark when serving, to help little ones eat it (it can be cold to hold and melts quickly).

Store extra pieces in the freezer in a freezer-safe container.