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Turkish delight & pistachio yoghurt bark:
Double chocolate & pretzel yoghurt bark:
Tropical yoghurt bark with toasted coconut:
Lemon cheesecake yoghurt bark:
Line a baking sheet with baking paper.
Add the melted chocolate in a thin stream to the yoghurt and beat with an electric beater.
Scoop the mixture onto the prepared baking sheet and spread it out evenly to more or less 1 cm thickness.
Add your preferred topping and freeze until firm.
Break into pieces and enjoy as a lovely summer dessert.
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