Lemon and Raspberry Frozen Yoghurt Bark

Ingredients

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

Method

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.