• Yield: 4 to 6 servings

Simple Beautiful Food by Amanda Frederickson

Shopping List

  • Halved cashews

  • Vanilla extract

  • Apricot preserves

  • Fresh diced mango chunks

  • Greek yogurt

Line a sheet pan with parchment paper.

In a bowl, mix together 2 cups of full-fat plain Greek yogurt, 3 tablespoons of apricot preserves, 1 teaspoon of vanilla extract, and a pinch of salt. Using an offset spatula, spread the yogurt mixture on the prepared sheet pan. Top with 1 cup of diced mango and 1/3 cup of halved cashews. Cover with plastic wrap and freeze until firm, at least 4 hours, or preferably overnight.

Remove from the freezer, break into pieces, and eat immediately. Store in a freezer-safe container for up to 2 weeks.

TIPS For an extra-special treat, place a piece of the bark between two graham crackers. Feel free to use other combinations of toppings, such as raspberry and hazelnut, or strawberry and almond.