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Honeyglow Pineapple Yogurt Bark

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Serves: 6 Prep Time: 10 minutes (plus 3 hours freezing time) Cook Time: 0 minutes


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 Granola


  1. Line a large sheet pan with parchment paper
  2. In a medium bowl whisk to combine yogurt, honey, and vanilla
  3. Scrape yogurt mixture onto prepared sheet pan and spread out in an even layer
  4. Sprinkle yogurt with Honeyglow pineapple, blueberries, and granola, then freeze until solid, about 3 hours
  5. Break or cut bark into pieces. Store in the freezer.
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