2 cups of Greek yoghurt

2 tbs maple syrup

1/2 cup raspberries (frozen)

1tbs dessicated coconut


Mix the yoghurt and maple syrup together until fully combined.

Line a baking tray with aluminium foil – spread yoghurt over the tray, keeping it to approx. 0.5-1cm thick.

Sprinkle raspberries and coconut on top.

Freeze for about an hour, then chop with a sharp knife into 8 pieces.