Lemon and Raspberry Frozen Yoghurt Bark

Serves 4


  • 2 x Tetley Lemon Flavoured Green Tea bags
  • 125ml boiling water
  • 500ml (2 cups) full cream plain yoghurt
  • 45ml (3 tbsp) honey
  • pinch of fine salt
  • 100g fresh raspberries
  • zest of 1 lemon
  • coconut flakes, to decorate


  1. Place the tea bags in a jug and pour over the boiling water. Allow to steep for 2 minutes then remove the tea bags and allow to cool completely.
  2. Combine the tea, yoghurt, honey and salt – adjust the sweetness if you’d prefer a sweeter bark.
  3. Line a rimmed 20 x 30cm baking sheet with baking paper. Pour the yoghurt mixture into the tin and spread it out thinly so it’s about ½ cm thick.
  4. Scatter the raspberries, lemon zest and coconut flakes on top.
  5. Place the baking sheet in the freezer for several hours, or until frozen solid.
  6. Remove the pan from the freezer and cut or “break” the bark into pieces.Transfer to an airtight container and store in the freezer for up to a few weeks.