DIRECTIONS

Line a 9-inch square metal baking pan with a sheet of parchment, creasing the paper into the corners.

In a medium bowl, whisk together the yogurt, maple syrup, and hot honey until blended. Fold in the grapes. Spoon into the parchment-lined pan, and, with the back of the spoon, spread into an even layer. Sprinkle the pecans on top, cover with plastic wrap and freeze until firm, at least 4 hours or overnight.

Unwrap the bark, grasp the ends of the parchment and pull up to remove the confection from the pan. Crack the bark by rapping on a work surface to break into desired pieces. Store bark in a resealable container in the freezer for up to a week.

Ingredients

One container (14 oz.) vanilla non-fat Greek yogurt
1 tablespoon pure maple syrup
1 tablespoon hot honey or more, to taste
1 1/2 cups green Grapes from California, halved
1/3 cup shelled, broken pecans

DIRECTIONS

Line a 9-inch square metal baking pan with a sheet of parchment, creasing the paper into the corners.

In a medium bowl, whisk together the yogurt, maple syrup, and hot honey until blended. Fold in the grapes. Spoon into the parchment-lined pan, and, with the back of the spoon, spread into an even layer. Sprinkle the pecans on top, cover with plastic wrap and freeze until firm, at least 4 hours or overnight.

Unwrap the bark, grasp the ends of the parchment and pull up to remove the confection from the pan. Crack the bark by rapping on a work surface to break into desired pieces. Store bark in a resealable container in the freezer for up to a week.

Servings

Yield: Makes 8 servings

Nutritional Information

Nutritional analysis per serving: 100 Calories; Protein 5 g; Carbohydrate 15 g; Fat 3.5 g (32% Calories from Fat); Saturated Fat 0 g; Cholesterol 20 mg; Sodium 0 mg; Fiber 1 g.