1 1/2 cups 2% low-fat plain Greek yogurt
2 tbsp honey
2 tbsp chopped, unsalted almonds
1/2 cup chopped mango
1/4 cup raspberries (or blackberries)
1/2 cup blueberries
In medium bowl, mix yogurt and honey.
Line 9-by-13-inch baking dish with parchment paper. Use spatula or knife to spread yogurt over entire bottom of dish.
Pour chopped nuts over yogurt. Use fingers to slightly press into yogurt. Top yogurt with mango, raspberries and blueberries and slightly press into yogurt.
Cover with plastic wrap or foil and place in freezer overnight.
To serve: Lift parchment paper from baking dish onto cutting board. Use hands to break bark into pieces.
Find more heart-healthy recipes and tips for lowering cholesterol at heart.org/cholesterol.