Frozen Tropical Bark
Prep: 10 minutes plus freezing • Serves: 24
1/2 cup finely chopped frozen mango chunks
2 tablespoons agave syrup
1/4 cup chopped banana chips
1/4 cup coconut chips
3 tablespoons finely chopped dried pineapple
2 tablespoons mini dark chocolate chips
1. Line 8 1/2 x 11-inch baking dish with aluminum foil extending 2 inches over opposite sides of dish.
2. In large bowl, stir yogurt, mango and syrup; spread in prepared dish. Sprinkle with banana chips, coconut chips, pineapple and chocolate chips; cover with plastic wrap and freeze at least 5 hours or until firm. Use foil to lift bark from dish; remove foil and cut bark into 24 squares.
Approximate nutritional values per serving (1 square):
48 Calories, 1g Fat (1g Saturated), 2mg Cholesterol, 14mg Sodium,
9g Carbohydrates, 0g Fiber, 6g Sugars, 4g Added Sugars, 1g Protein
Chef Tip:
Tropical trail mix can be substituted for the dried fruit and chocolate chips.
Dietitian’s Dish:
> Frozen and dried fruits are a valuable way to add more servings of fruit. Plus, the dark chocolate has heart-healthy flavanols.
