Recipe courtesy of the American Heart Association
1 1/2 cups 2% low-fat plain Greek yogurt
2 tablespoons honey
2 tablespoons chopped, unsalted almonds
1/2 cup chopped mango
1/4 cup blackberries or raspberries
1/2 cup blueberries
In a medium bowl, mix yogurt and honey.
Line a 9-by-13-inch baking dish with parchment paper. Use a spatula or knife to spread yogurt over the entire bottom of the dish.
Pour chopped nuts over yogurt. Use fingers to slightly press into the yogurt. Top yogurt with mango, blackberries and blueberries and slightly press into yogurt.
Cover with plastic wrap or foil and place in the freezer overnight.
To serve: Lift parchment paper from the baking dish onto a cutting board. Use hands to break bark into pieces.