A quick and easy frozen treat made with creamy Greek yoghurt, crunchy Atkins Pecan Caramel Clusters and juicy raspberries. Recipe kindly created by Bec Hardgrave.

  • Serves:
    4
  • Prep time:
  • Phase:
    2
  • Carbs per serving:
    4g
Ingredients
  • 200g plain Greek yoghurt
  • 3 x Atkins Pecan Caramel Clusters, roughly chopped
  • 60g fresh raspberries

Preparations:    

 

  • Line a small tray with baking paper
  • Spread the Greek yoghurt evenly into a thin layer
  • Scatter over the chopped Atkins Pecan Caramel Clusters and raspberries
  • Freeze for a minimum of 4 hours, or until completely firm
  • Break into bark-style pieces and enjoy straight from the freezer

 

 

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