Fruity Frozen Yogurt Bark
Move over chocolate bark, frozen yogurt bark is the new kid in town. Use fresh or frozen fruit, but make sure to separate any clumps if using frozen.
Known as the “king of fruits” in their native South Asian subcontinent, mangos contain a wide array of vitamins — most notably, vitamin C. A cup of mango can provide up to roughly 70% of the daily value of this essential vitamin, which improves immunity and iron absorption.
- 1½ cups whole-milk Greek yogurt
- 2 tbsp raw honey
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- ½ cup chopped mango (fresh or frozen)
- ¼ cup raspberries (fresh or frozen)
- ¼ cup blueberries (fresh or frozen)
- 3 tbsp toasted and chopped almonds
- In a medium bowl, combine yogurt, honey, vanilla and salt. Line a 9 x 13-inch baking pan with parchment and pour the yogurt mixture on top, spreading it thinly. Sprinkle mango, raspberries, blueberries and almonds over top.
- Freeze for 2 to 4 hours, until completely frozen. Using your hands, break the bark into pieces.
MAKE AHEAD: Make recipe in advance and freeze in individual bags or containers up to 3 months. Let sit at room temperature for 5 minutes before eating.
- Serving Size 1/6 of recipe
- Calories 119
- Carbohydrate Content 13 g
- Cholesterol Content 8 mg
- Fat Content 5 g
- Fiber Content 1 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 103 mg
- Sugar Content 11 g
- Monounsaturated Fat Content 2 g
- Polyunsaturated Fat Content 1 g