10004769
FROZEN YOGURT BARK
Recipe courtesy of the American Heart Association
Servings: 8
1 1/2 cups low-fat, no-sugar-added
vanilla Greek yogurt
2 tablespoons honey or pure
maple syrup
2 tablespoons chopped unsalted
almonds
1/2 cup fi nely chopped mango
1/2 cup blueberries
1/4 cup blackberries or
raspberries, chopped if large
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
fi ngertips, gently press almonds into yogurt
mixture.
Sprinkle with mango, blueberries and raspberries.
Using fi ngertips, 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.
Nutritional information per serving: 70 calories;
2 g total fat; 3 mg cholesterol; 15 mg sodium;
10 g carbohydrates; 1 g fi ber; 9 g total
sugars; 4 g protein.
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