Raspberry ripple frozen yoghurt bites

Method

• step 1

  Line a baking tray or reusable container that fits in your freezer with baking parchment. Melt the chocolate in 20-second bursts in the microwave, stirring in between, or in a bowl set over, but not touching, a pan of simmering water. Set aside to cool slightly.

• step 2

  Put the jam and Danone Skyr Plain Yoghurt in a medium bowl and whisk to combine. Stir through the raspberries, breaking up any big frozen clumps. Use a tablespoon to dollop flat circles onto the baking parchment about the size of a small cookie. Drizzle with a little melted dark chocolate. 

• step 3

  Freeze for at least 4 hrs. Will keep frozen for up to three months. Eat straight from the freezer.