ad | oh and so worth it btw x🍓 (for the frozen yogurts): - 800g full fat greek yogurt - 4tbsp H&B manuka honey - 1 double espresso (for the peanut toffee sauce): - 3tbsp H&B smooth peanut butter - 2tbsp any milk (you may need more or less!) - 2tbsp H&B manuka honey (to serve): - fresh mango - fresh kiwi - fresh strawberries - homemade brownies - H&B pistachio kernels - H&B medjool dates method: 1. the night before serving, prepare the yogurt by equally distributing the yogurt between 2 bowls. 2. add in 2tbsp of the honey into each bowl. 3. now add in the espresso into one of the bowls. whisk until thoroughly incorporated and smooth (trust the process!). 4. whisk the plain yogurt (with just the honey) until fully incorporated. 5. pour the yogurts into 2 seperate lined tins (i used mini loaf tins!). pop in the freezer for at least 6 hours or ideally, overnight. 6. prepare the toffee sauce by whisking the peanut butter, milk and honey in a small bowl until silky smooth (if it feels too thick, add a little more milk and adjust to your liking!). 7. prepare the fruit by peeling the mango and kiwi and chopping everything into 1cm cubes. 8. you can distribute these all into seperate bowls like i did but if you’d rather not, just leave it all on the chopping board! 9. once ready to serve, remove the yogurts from the freezer and allow to sit for at least 10 minutes to slightly thaw. 10. dip an ice cream scoop / spoon into boiling water and scoop up the yogurt of your choice. 11. serve which ever flavour / both flavours into a small bowl! 12. top with whatever toppings you like…go crazy xx enjoy!🍓🥝🍫🍪🍯 @Holland & Barrett #froyo #frozenyogurt #yogurt #yogurtbowl #EasyRecipes - @helentaylorrr