Raspberry & Coconut Frozen Yogurt Bark

This is not ice cream. It's Greek yoghurt swirled with raspberry compote and coconut flakes, spread thin and frozen until you can snap it into shards. It's cool, creamy, and satisfying. Perfect for warm days or when you want something sweet that's actually good for your gut.

Ingredients (Serves 2–3):

• 300g Greek yoghurt
• 1 tbsp honey or maple syrup
• 100g frozen raspberries
• 1 tsp chia seeds
• 1 tbsp maple syrup (extra, for the compote)
• 2 tbsp toasted coconut flakes

Method:

1. Line a baking tray with parchment.
2. Mix the yoghurt with the honey and spread in an even layer on the parchment.
3. In a small pan, heat the raspberries, chia seeds, and extra maple syrup until the raspberries break down and the mixture thickens. Cool slightly.
4. Dollop the raspberry mixture over the yoghurt. Swirl gently with a knife. Scatter with coconut flakes.
5. Freeze for 2–3 hours until firm. Snap into shards to serve.

Why it's gut-friendly: Yoghurt is packed with probiotics. Raspberries are rich in fibre and polyphenols. Chia seeds add omega-3s and fibre. A frozen treat that supports your gut.