Frozen Yoghurt Berry and Pistachio bar. 

You might have noticed no Valentine’s themed post… At the the risk of sounding like a grinch, I don’t believe in the capitalist hype around it. What I do believe in is love, celebrated everyday not just between two people but to be shared amongst all. However, you might not feel the same, so to celebrate love today and everyday treat yourself to this delectable treat! 

The recipe is adapted from this month’s Delicious Australia magazine. 

**Make a day in advance.**
Frozen Yoghurt Berry and Pistachio Bar: 
Ingredients
– 330g (1pack of biscuits) ( I used Marie biscuits) 

– 350g Mixed berries(raspberries and blueberries) 

– 120g coconut oil or melted butter

– 100g chopped Pistachios 

– 250g plain double fat yoghurt 

– 4 tablespoons of honey 

– Two drops of rose water 

– Dried rosebuds for garnish 
Method
In a food processor or NutriBullet, blitz the biscuits until fine, chop the pistachios roughly and add to the biscuit mixture. Add the coconut oil/butter and mix to combine, press down into a baking tray(you could use a muffin tray for Individual servings if you wish) 
In a pan, on medium heat, add the berries, 2 tablespoons of honey and the rose water until the berries are macerated. Set aside 1/4 of the compote to serve later then leave to cool slightly. In a bowl add the yoghurt and the rest of the honey and stir to combine. Add this mixture to the prepared pan with the biscuit and pistachio mixture, top with the berry compote and swirl into the yoghurt. Place in the freezer and leave overnight to fully set. Take the bars out at least 10 minutes before serving. Serve with the reserved compote mixture and a sprinkling of pistachios. 
With love, today and everyday! 

Dominique x

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