Frozen yoghurt bark, studded with fresh berries, is such a fun treat for kids and adults alike to make.
Simple and nutritious, it’s a great alternative sweet dessert or a light and refreshing snack.
Equally tasty, and ideal for when you need a quick burst of healthy energy, are peanut butter balls.
Make a batch and store in the fridge for a few days – if you can resist them…
Last but not least are these raspberry cream cupcakes which only take minutes to make, and possibly the same amount of time to demolish!
(Makes 1 slab)
- 500g plain yoghurt
- 2 tbsp granola
- 300g mixed berries
- Line a large baking tray with parchment paper.
- Carefully slice the strawberries into thin slices.
- Pour the yoghurt on to the parchment paper and spread out with the back of the spoon into a thick layer.
- Arrange the berries on the yoghurt and sprinkle over the granola.
- Freeze overnight and then very carefully cut into segments with a sharp knife – best to get a grown-up to help you with this.
- Store in an airtight container in the freezer and eat pieces of the “bark” when it’s nice and cold.
Recipe created by Rhitrition.
Blueberry and peanut butter balls
- 160g roughly chopped dates
- 100ml water
- 120g blueberries
- 120g peanut butter
- 60g oats
- 50g toasted sesame seeds
- Place the dates and water in a small pan, cover and simmer for two to three minutes.
- Carefully stir, mixing to a paste then continue cooking it for another minute or so more to make a thicker paste. Remove from the heat.
- Add the blueberries, crushing them slightly, then mix in with the peanut butter and oats.
- Once cool enough to handle, wet your hands slightly, and roll into 20 even-sized balls.
- Put the sesame seeds on a plate and roll each ball to coat.
- Store in an airtight container in the fridge for up to five days.
Raspberry cream cupcakes
- 100g soft margarine
- 100g caster sugar
- 125g self-raising flour
- 2 medium eggs
- 1 tsp vanilla extract
- 100g raspberries, crumbled
For the decoration:
- 150g full fat cream cheese
- 150g icing sugar, sifted
- ½ tsp vanilla extract
- Extra raspberries and edible glitter flakes
- Pre-heat the oven to 160C Fan/180C/ 350F/Gas Mark 4.
- Put 12 foil or paper cupcake cases into a bun or muffin tin.
- Add all the cake ingredients to a bowl except the raspberries and beat until smooth.
- Fold in the crumbled raspberries then divide evenly between the paper cases.
- Cook for about 15 minutes until golden brown and the tops spring back when pressed with a fingertip.
- Take out of the tin and leave to cool on a wire rack. Meanwhile, add the cream cheese to a bowl and soften with a wooden spoon.
- Gradually mix in the icing sugar then the vanilla extract until smooth.
- Pipe over the top of the cakes then decorate with the raspberries and glitter flakes.
- Store in the fridge until ready to serve.