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.