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PASSIONFRUIT & POMEGRANATE BARK

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 6 Servings
Metric | Imperial Measurement Conversions

INGREDIENTS

1¾ cups/437g  Plain Greek yoghurt

I tbsp/14g Natvia

 Passionfruit

3 tbsp Pomegranate seeds

1 tsp cornflour

METHOD

  1. Mix the yoghurt, cornflour and Natvia together until well combined.
  2. Stir through half the seeds and passionfruit.
  3. Line a baking tray with foil and pour the yoghurt mixture on top. Spread it depending on how thick or thin you want your bark to be.
  4. Top the bark with the remaining fruit.
  5. Place in the freezer for 1 hour or until it is completely frozen.
  6. Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in zip lock bags for up to 10 days.

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