Instructions

1. Mix the yoghurt and half the almonds and cranberries in a freeer-proof dish. I used an 8in square dish but you could use a bigger one if you want thinner pieces of bark.
2. Sprinkle the remainder of the almonds and cranberries on top.
3. Freeze for 2-3 hours until the bark is solid. Remove from the freezer and break into pieces. I let the yoghurt thaw for around the edges to make it easier to remove from the dish.
4. Eat immediately or store in freezer bags for up to one month.