Hibiscus Pomegranate Yogurt Bark

Start to finish: 10 minutes, plus 4 hours chill time

Serves 3

Ingredients:

• 1/4 cup boiling water
• 2 hibiscus tea bags
• 1 1/2 cups plain, low-fat Greek yogurt
• 1 tablespoon raspberry jam
• 2 teaspoons finely shredded mint leaves (optional)
• 1/3 cup pomegranate seeds

Directions
Boil water. Once it’s reached a boil, pour 1⁄4 cup of the boiling water over 2 tea bags and steep for 5 minutes. Then, let cool.

Line a 9-by-13-inch baking sheet with parchment paper, wax paper, or a silicone mat.

Mix the tea, yogurt, raspberry jam, and mint (optional). Use a blender if you prefer a smoother bark. The tea and jam will color the white yogurt pink.

Spread the yogurt evenly onto the lined baking sheet, about 1/4 inch thick. Top with pomegranate seeds and gently press into mixture.

Freeze for 4–5 hours (or overnight) until firm. Break into pieces to eat.

Notes:

• Keep frozen in an airtight container or freezer bag for up to 2 months. Line with parchment paper between the pieces if needed.
• A 9-by-13-inch sheet pan will make approximately nine 3-inch-by-4-inch pieces. A serving is 3 pieces.
• Don’t like mint? Mix in ground or fresh ginger instead. Or omit completely.
• For variety, try adding in strawberry slices, blueberries, crushed pistachios, sliced almonds, or hemp seeds.
• If you plan on making a batch of the Chocolate Hibiscus Pomegranate Yogurt Bark at the same time, during the first step, pour 1/2 cup of boiling water over 4 hibiscus tea bags and reserve 1/4 cup of the tea for that recipe.
• The more liquid added, the icier (and less creamy) the dessert will become when it freezes. Blending in any fresh or frozen fruit will add to the liquid content.
• Keep frozen and serve immediately out of the freezer. Chilling a plate ahead of time will help keep the dessert cold.

Nutrition per serving: 103 calories; 3g fat (2 g saturated fat); 13mg cholesterol; 41 mg sodium; 10 g carbohydrate; 1 g fiber; 8 g sugar; 10 g protein.