Raspberry ripple frozen yoghurt bites

• 75 g dark chocolate
• 3 tbsp reduced sugar raspberry jam
• 250 g plain yoghurt
• 200 g frozen raspberries

Instructions

1. Line a baking tray or reusable container that fits in your freezer with baking parchment. Melt the chocolate in 20-second bursts in the microwave, stirring in between, or in a bowl set over, but not touching, a pan of simmering water. Set aside to cool slightly.
2. Put the jam and yoghurt in a medium bowl and whisk to combine. Stir through the raspberries, breaking up any big frozen clumps. Use a tablespoon to dollop flat circles onto the baking parchment about the size of a small cookie. Drizzle with a little melted dark chocolate.
3. Freeze for at least 4 hrs. Will keep frozen for up to three months. Eat straight from the freezer.