Ingredients:
-
3/4 cup
Del Monte® Honeyglow® Pineapple, cut into 1/2" cubes
-
2 cups
Plain Greek Yogurt
-
1/4 cup
Runny Honey
-
1/2 tsp.
Vanilla
-
1/2 cup
Blueberries
-
1/2 cup
Prepared Granola
Instructions:
Line a large sheet pan with parchment paper.
In a medium bowl whisk to combine yogurt, honey, and vanilla.
Scrape yogurt mixture onto prepared sheet pan and spread out in an even layer.
Sprinkle yogurt with pineapple, blueberries, and granola, then freeze until solid, about 3 hours.
Break or cut bark into pieces. Store in the freezer.