Raspberry Yoghurt Bark



1 cup yoghurt

1 tsp lemon zest

1 tsp lemon juice

Pinch of coarse sea salt

1/2 (15 grams) scoop vanilla protein powder or 1/2 tablespoon of honey/sweetener

1/2 cup raspberries


Line a small loaf pan with baking paper.

Mix all ingredients together, slightly mashing the raspberries through the yoghurt.

Scoop yoghurt into pan, spreading out evenly across the pan.

Place in freezer for at least 2 hours, before taking out and cutting into 8 portions.

Store in freezer and eat straight away.