Frozen Yogurt Bark

• 1 1/2 cups low-fat plain Greek yogurt
• 1 tablespoon 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

1. In a medium bowl, whisk together the yogurt and honey until combined.
2. Line a 13 x 9 x 2-inch baking dish with parchment paper. Using a spatula or knife, spread the yogurt mixture over the paper as thinly as possible.
3. Sprinkle the almonds, mango, blueberries and raspberries over the yogurt mixture and gently press them in.
4. Cover the dish with plastic wrap or aluminum foil. Freeze overnight.
5. At serving time, remove the baking dish from the freezer. Gently lift the parchment paper from the dish and transfer to a cutting board. Using your hands, break the bark into 24 pieces (or you may need to hit it lightly on the surface of the cutting board). It’s best to eat the bark immediately. It begins to melt 15 minutes after being removed from the freezer.

Cook’s Tip: Any leftover bark can be wrapped in parchment paper, put in a resealable plastic freezer bag and frozen for up to one month.

Cook’s Tip: Most fruits can be used to make this bark, from pomegranate arils (seeds) in the fall to diced peaches in the summer.