About the Recipe
This recipe can be left in the freezer as a quick grab and go snack or sweet craving fix. It is low glycemic index, no added sugar, and has protein to help you stay full! Switch it up with different season fruits, seeds, and nuts!
Ingredients
1 1/2 cups low-fat plain Greek yogurt
2 tablespoons chopped unsalted almonds
1/2 cup finely chopped mango
1/2 cup blueberries
1/4 cup blackberries or raspberries, chopped if large
Preparation
Using a spatula or knife, spread the yogurt over the paper as thinly as possible.
Sprinkle the almonds over the yogurt mixture. Using your fingertips, gently press the almonds into the yogurt mixture.
Sprinkle the mango, blueberries, and raspberries over all. Using your fingertips, gently press the fruit into the yogurt mixture.
Cover the dish with plastic wrap or aluminum foil. Freeze overnight.
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 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.