This super simple plant-based no-bake dessert is so quick and easy it’s almost not a recipe at all. It’s also hugely versatile – you can pick and choose the base yoghurt flavour and then add different fillings and toppings. My favourites are vanilla and coconut flavoured yoghurt which both pair well with the toppings I’ve recommended.


Method

• Mix the yoghurt with the cranberries, figs and cinnamon in a large bowl.

• Line a 35cm x 26cm baking tray with baking parchment and pour the yoghurt mixture on top, spreading it to about 1 ½ cm thickness.

• Sprinkle over the pomegranate seeds, coconut flakes and apricots and place in the freezer for 1-2 hours or until completely frozen.

• Remove from the freezer and use an ice cream scoop to serve.
  
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