Serves: 6 Prep Time: 10 minutes (plus 3 hours freezing time) Cook Time: 0 minutes
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 Granola
Directions
- 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 Honeyglow pineapple, blueberries, and granola, then freeze until solid, about 3 hours
- Break or cut bark into pieces. Store in the freezer.