Raspberry ripple frozen yoghurt bites
Other · Total time : 13 min · Prep : 10 min · Cook : 3 min
Ingredients
- 75 g dark chocolate
- 3 c. à soupe reduced sugar raspberry jam
- 250 g Danone Skyr Plain Yoghurt
- 200 g frozen raspberries
Method
- 1.Line a baking tray or reusable container that fits in your freezer with baking parchment. Melt the chocolate in 20-second bursts in the microwave, stirring in between, or in a bowl set over, but not touching, a pan of simmering water. Set aside to cool slightly.
- 2.Put the jam and Danone Skyr Plain Yoghurt in a medium bowl and whisk to combine. Stir through the raspberries, breaking up any big frozen clumps. Use a tablespoon to dollop flat circles onto the baking parchment about the size of a small cookie. Drizzle with a little melted dark chocolate.
- 3.Freeze for at least 4 hrs. Will keep frozen for up to three months. Eat straight from the freezer.