Why not try making these delicious berry Froyo bars by RHIANNON LAMBERT. These are a perfect alternative to breakfast on the go or a light treat during the day.
Makes 16 bars
Essential ingredients 175g walnuts 200g dates, pitted 150g blueberries, frozen 100g strawberries, frozen 50g blackberries, frozen 150g unsalted cashews, soaked overnight 175ml thick yoghurt (Greek or soy) Juice ½ lemon 1 tsp vanilla extract
Line a 9-inch square baking tin with baking paper.
Add the walnuts (and pecans, if using) and dates to the food processor, along with 2 tablespoons of water. Blitz until it forms a soft, doughy mix.
Press the mixture into the bottom of the lined baking tin, spreading with a spatula until it forms an even layer. Place in the fridge for 10 minutes, while you make the berry yoghurt layer.
Rinse the food processor, and add the berries, drained cashews, yoghurt, lemon juice and vanilla. Blend on a high power for 3-4 minutes, until thick and smooth.
Pour the yoghurt layer over the crust, and place in the freezer for at least 6 hours, or overnight if possible!
Remove from the freezer 10-15 minutes before serving, and cut into 16 bars. Serve alone or with berries! These can be kept in the freezer for up to 2 weeks.