- 1 cup(s) plain low fat Greek yogurt
- 1 Tbsp honey
- 1 tsp ginger root, fresh, minced
- 1 large mango(es), diced
- 2 Tbsp crystallized ginger, chopped
- 2 Tbsp slivered almonds, toasted
Line a 9 X 5-in loaf 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 into 8 even squares and then slice each square into a triangle (if the bark is too hard to cut, let sit for a few minutes until it softens slightly). Keep triangles stored in freezer in a sealed container until ready to serve.
Serving size: 2 triangles