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Simple Beautiful Food by Amanda Frederickson
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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.
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