Frozen greek yoghurt and fruit recipe for snack time

From our Centre Cook Blanca at Guardian Camperdown.

Ingredients:

• 2 Fresh Purée Mangoes
• 1L Greek Yoghurt
• Vanilla Essence (Or Honey if not using Mangoes)
• Blueberries
• Frozen Raspberries
• Pumpkin Seeds (Pepitas)
• Canola Oil

Method:

1. Cut blueberries in half and set aside.
2. Finely chop your frozen raspberries and your pumpkin seeds (pepitas) and set aside.
3. Spray baking tray with canola oil so that yoghurt does not stick and freeze to it when cooling.
4. Pour greek yoghurt into each tray space, leaving enough room to place your toppings.
5. Add chopped toppings, including your purée’d mangoes (or honey if substituting) on top of yoghurt.
6. Place baking tray in the freezer and leave to freeze for 4 hours.
7. Take baking tray out of the freezer and transfer into plastic container and leave in freezer until ready to serve.