Frozen Yogurt Bark

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Frozen Yogurt Bark

This frozen yogurt bark, studded with fruit, is a fun treat for both kids and adults. Enjoy it on a hot summer's day, but eat it quickly before it melts.

Ingredients

Servings  8  

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

Directions

Tip: Click on step to mark as complete.

  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 over the yogurt mixture. Using your fingertips, gently press the almonds into the yogurt mixture.
  4. Sprinkle the mango, blueberries, and raspberries over all. Using your fingertips, gently press the fruit into the yogurt mixture. 
  5. Cover the dish with plastic wrap or aluminum foil. Freeze overnight. 
  6. 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. 

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

Keep it Healthy: Most fruits can be used to make this bark, from pomegranate arils (seeds) in the fall to diced peaches in the summer.

Tip: For different variations, try shredded unsweetened coconut, sunflower or pumpkin seeds, and/or chopped pecans or walnuts.

Nutrition Facts

Frozen Yogurt Bark

CaloriesCalories

70 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

1g Per Serving

Nutrition Facts

Calories 70
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 3 mg
Sodium 15 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 9 g
Protein 4 g

Dietary Exchanges
1/2 other carbohydrate, 1/2 lean meat

Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.

This frozen yogurt bark, studded with fruit, is a fun treat for both kids and adults. Enjoy it on a hot summer's day, but eat it quickly before it melts.

Nutrition Facts

Frozen Yogurt Bark

CaloriesCalories

70 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

1g Per Serving
×
Calories 70
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 3 mg
Sodium 15 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 9 g
Protein 4 g

Dietary Exchanges
1/2 other carbohydrate, 1/2 lean meat

Ingredients

Servings  8  

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

Directions

Tip: Click on step to mark as complete.

  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 over the yogurt mixture. Using your fingertips, gently press the almonds into the yogurt mixture.
  4. Sprinkle the mango, blueberries, and raspberries over all. Using your fingertips, gently press the fruit into the yogurt mixture. 
  5. Cover the dish with plastic wrap or aluminum foil. Freeze overnight. 
  6. 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. 

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

Keep it Healthy: Most fruits can be used to make this bark, from pomegranate arils (seeds) in the fall to diced peaches in the summer.

Tip: For different variations, try shredded unsweetened coconut, sunflower or pumpkin seeds, and/or chopped pecans or walnuts.

Cooking in Color

Cooking in Color

This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.

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Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

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