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Line a large baking tray with baking paper. Spoon the yoghurt evenly over the lined tray and smooth the surface. Top with dollops of raspberry jam and use the back of a spoon to marble. Sprinkle with the strawberry, raspberries and blueberries. Place in the freezer for 3 hours or until firm.
Quickly transfer the yoghurt bark to a clean work surface and cut into pieces. Serve immediately or store in an airtight container in the freezer for up to 1 week.