- 2 cup(s) plain low fat Greek yogurt
- 2 Tbsp honey
- 2 tsp ginger root, fresh, minced
- 2 large mango(es), diced
- 1/4 cup(s) crystallized ginger, chopped
- 3 1/2 Tbsp slivered almonds, toasted
Line a 9 X 13-in pan with aluminum foil so foil hangs over edges of pan.
In a small bowl, combine yogurt, honey and fresh ginger; fold in mango. Using the back of a spoon, spread mixture into an even layer in prepared pan; sprinkle with candied ginger and almonds.
Cover pan with foil; freeze for at least 1 hour.
When ready to serve, remove from freezer, uncover pan and lift bark from pan holding edges of foil. Cut into16 even pieces (if the bark is too hard to cut, let sit for a few minutes until it softens slightly). Keep bark stored in freezer in a sealed container until ready to serve.
Serving size: 1 piece