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Baking sheet (11×17)
2 lb container of vanilla yogurt
3 cups of fresh fruit (1.5 cups of strawberries and 1.5 cups of kiwi)
Sprinkles (optional)

1. Dice fruit.
2. Place a piece of parchment paper over a baking sheet.
3. Spoon and spread yogurt to 1/2 inch thickness.
4. Top with fruit and sprinkles.
5. Freeze for 3 hours.poon and spread yogurt to 1/2 inch thickness.
6. Remove from freezer and break apart into bark pieces.
7. Place uneaten bark into a freezer-safe bag and refreeze for up to one week.