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Tropical mango-pineapple yogurt bark

Tropical Mango-Pineapple Yogurt Bark

Honey-sweetened Greek yogurt with lime zest, topped with mango, pineapple and unsweetened coconut, frozen thin and broken into pieces. Adapted from an American Heart Association recipe and University of Maine Cooperative Extension.
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Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 2 cups plain Greek yogurt low-fat (2%) or whole milk
  • 2 tablespoons honey or maple syrup; no honey for babies under 12 months
  • 1 teaspoon finely grated lime zest from 1 lime, scrubbed
  • 1 cup diced mango fresh, or frozen and thawed; patted dry
  • 1/2 cup diced pineapple fresh, or canned in juice and well drained; patted dry
  • 3 tablespoons unsweetened shredded coconut about 1/2 ounce (14 g)

Method
 

  1. Wash your hands with soap and water. Scrub the lime under running water and dry it. Line a 9 x 13-inch baking dish or rimmed baking sheet with parchment paper.
  2. Cut the mango and pineapple into small pieces, about 1/2 inch, and pat them dry with paper towels.
  3. In a medium bowl, stir the yogurt, honey and lime zest until smooth.
  4. Spread the yogurt over the parchment in an even layer about 1/4 inch thick.
  5. Scatter the mango and pineapple over the yogurt as closely as they will fit, then sprinkle with the coconut. Press everything in gently.
  6. Cover and freeze for at least 3 hours, until solid, or overnight.
  7. Lift the bark out by the parchment and break or cut it into 16 pieces. Serve right away and return leftovers to the freezer.

Notes

Adapted from the American Heart Association's Frozen Yogurt Bark (published by Working for a Healthier Tennessee) and University of Maine Cooperative Extension's tropical flavor combination. A serving is 2 pieces. Contains milk. Store airtight in the freezer and eat within 2 months for best quality.