|200 g g||white chocolate white chocolate||
|whole and crushed|
Preparation time: 0:03 min
For a fun Easter dessert you can make with the kids, try this sundae recipe - creamy and fruity, the chocolate bark adds a touch of elegance to this colourful treat.
1. Mix ½ can sweetened condensed milk through 500ml strawberry yoghurt in a container and freeze for 5 hours.
2. Melt 200g white chocolate and spread over a baking tray lined with parchment. Scatter over crushed Mini Eggs and chill until set into bark.
3. Break 8 large shards off the bark. Crumble the rest into glasses layered with the frozen yoghurt, crushed raspberries and squirty cream. Finish with the bark shards and whole raspberries.