Recipe courtesy of the American Heart Association

Servings: 8

Ingredients

  • 1½ cups low-fat, no-sugar-added vanilla Greek yogurt
  • 2 tablespoons honey or pure maple syrup
  • 2 tablespoons chopped unsalted almonds
  • ½ cup finely chopped mango
  • ½ cup blueberries
  • ¼ cup blackberries or raspberries, chopped if large

Directions

  1. In a medium bowl, whisk yogurt and honey until combined.
  2. Line a 13-by-9-by-2-inch baking dish with parchment paper. Using a spatula or a knife, spread the yogurt mixture over the paper as thinly as possible.
  3. Sprinkle almonds over the yogurt mixture. Using your fingertips, gently press the almonds into the yogurt mixture.
  4. Sprinkle with mango, blueberries, and raspberries. Using your fingertips, gently press the fruit into the yogurt mixture
  5. Cover the dish with plastic wrap or aluminum foil. Freeze overnight.
  6. For serving, remove the baking dish from the freezer. Gently lift the parchment paper from the dish and transfer it to a cutting board. Using hands, break bark into pieces or hit lightly on the surface of the cutting board. Serve immediately as the bark begins to melt 15 minutes after removing from the freezer.

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.