Prep: 10 minutes plus freezing • Serves: 24
1/2 cup finely chopped PICS frozen mango chunks
2 tablespoons Full Circle agave syrup
1/4 cup chopped Market 32 banana chips
1/4 cup Market 32 coconut chips
3 tablespoons finely chopped Market 32 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.
Serving Size: 1 square
Approximate nutritional values per serving:
48 Calories, 1g Fat, 1g Saturated Fat, 2mg Cholesterol, 14mg Sodium,
9g Carbohydrates, 0g Fiber, 6g Sugars, 4g Added Sugars, 1g Protein
Tropical trail mix can be substituted for the dried fruit and chocolate chips.