|1 1/2 cup||yoghurt — plain Greek|
|1/2 cup||breakfast cereal|
|1/2 cup||strawberries — sliced|
Line a baking sheet with parchment paper.
Pour the yoghurt onto the baking sheet and spread it neatly into a thin layer.
Top with cereal, blueberries and strawberries.
Cover with another piece of parchment paper.
Place in the freezer for two hours, or overnight, until the bark is fully frozen.
Slice into your desired shape (I prefer squares).
Serve immediately (you can store any leftovers in an airtight container in the freezer).
Recipe extract from My Modern African Kitchen by Chef Nti published by Quivertree Publications.