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Frozen yogurt bark

Source: AHA Healthy for Good, Taste of Summer recipe book

Serves: 8

Prep time: 10 minutes

Cook time: 2 hours


  • 1 ½ cup vanilla Greek yogurt

  • 2 tbsp. chopped nuts

  • ½ cup finely chopped mango

  • ½ cup blueberries

  • ¼ cup raspberries or blackberries

  • Optional: 2 tbsp. chia or flax seed


1.) In a medium bowl, whisk together the yogurt and honey until combined.

2.) Line a 13 x 9-inch pan with parchment paper. Using a spatula or knife, spread the yogurt mixture over the paper as thinly as possible.

3.) Sprinkle the nuts and fruit all over top of yogurt mixture.

4.) Cover dish with plastic wrap or foil. Freeze overnight.

5.) At serving time, remove the dish from freezer, gently lift the parchment paper 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 bark immediately. It begins to melt 15 minutes after being removed from the freezer.



Any fruit or nut can be used for bard. Try banana, melon or avocado. Switch up nuts to pumpkin seeds, sunflower seeds or pecans!

Wrap leftover bark in parchment paper and put in freezer bag. Bark can stay frozen up to 1 month.


70 calories, 2.0 g fat, 3 mg cholesterol, 15 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein

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