Ingredients
- 1 1/2 cups vanilla Greek yogurt low fat, no-sugar-added
- 2 tablespoons honey or pure maple syrup
- 2 tablespoons chopped unsalted almonds
- 1/2 cup finely chopped mango
- 1/2 cup blueberries
- 1/4 cup blackberries or raspberries chopped if large
Instructions
- In medium bowl, whisk yogurt and honey until combined.
- Line 13-by-9-by-2-inch baking dish with parchment paper. Using spatula or knife, spread yogurt mixture over paper as thinly as possible.
- Sprinkle almonds over yogurt mixture. Using fingertips, gently press almonds into yogurt mixture.
- Sprinkle with mango, blueberries and raspberries. Using fingertips, gently press fruit into yogurt mixture.
- Cover dish with plastic wrap or aluminum foil. Freeze overnight.
- For serving, remove baking dish from freezer. Gently lift parchment paper from dish and transfer to cutting board. Using hands, break bark into pieces or hit lightly on surface of cutting board. Serve immediately as bark begins to melt 15 minutes after removing from freezer.
Notes
Nutritional information per serving: 70 calories; 2 g total fat; 3 mg cholesterol; 15 mg sodium; 10 g carbohydrates; 1 g fiber; 9 g total sugars; 4 g protein.