SWEET TREATS Frozen yoghurt bark

READY IN 5 MINUTES PLUS 3 HOURS FREEZING SERVES 4 ● 250g fat-free natural yoghurt ● 50g fresh peaches or nectarines, sliced ● 50g fresh cherries, halved and pitted ● 50g prepared fresh pineapple, cut into small chunks or slices LINE a wide baking tray (use one that fits in your freezer) with baking paper. Dollop the yoghurt over the baking paper, then use a spatula or spoon to spread it around evenly, so it’s about 1cm thick (use more than 250g if you need it). Evenly scatter over the fruit, then freeze for at least 3 hours, or until the bark is completely solid. When the bark is ready to eat, leave it to stand at room temperature for 5 minutes to soften slightly, then break into shards to serve.