Kids can help by:

• spreading the yogurt
• sprinkling the toppings
• suggesting new and interesting fruit/nut/seed combinations

INGREDIENTS:

• 3/4 cups (175 mL) frozen mango cubes, thawed
• 3 tbsp (45 mL) water
• 1 1/2 cups (375 mL) vanilla Greek yogurt-
• 6 – 8 large strawberries, diced
• 1 handful of pumpkin seeds
• 1 handful of unsweetened coconut strips

DIRECTIONS:

Mix together the mango cubes and water. With an immersion blender, purée until smooth and evenly combined.

Line a baking sheet with parchment paper.

Spread the yogurt in a layer approximately one centimeter thick.

Pour the fruit purée over the yogurt. With the tip of a knife, marble the mixture using circular motions.

Sprinkle with toppings: strawberries, pumpkin seeds and coconut strips.

Place in freezer until the yogurt is completely frozen, about two hours.

Break the bark into pieces and enjoy! The bark can be stored in the freezer!

Source: Dairy Farmers of Canada

Nutrition Services Team 204-856-2055

Disclaimer: Some recipes or food suggestions may not be suitable for people with allergies. Please check with your local school to identify foods that are acceptable or unacceptable in the classroom.