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Peaches and Cream Frozen Fruit Bark



– 1 1/2 cups Real California cottage cheese – 1/4 cup Real California peach kefir or drinkable yogurt – 2 tablespoons honey – 1 14.5-, 15-, or 15.25-ounce canned sliced peaches, drained and cut into bite-sized pieces (see note) – 3 tablespoons sliced almonds, toasted :Cottage Cheese, Yogurt, Kid Friendly, Kefir, Almonds, Peaches, Canned Fruit, Drinkable Yogurt
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Prep time: 12 minutes, plus time to freeze

Line a 9-by-13-inch sheet pan or baking pan with parchment or wax paper, letting it hang over the edges on two sides. Set aside.

In a blender or food processor, puree cottage cheese, yogurt, honey, and about half of peaches. Transfer mixture to prepared baking sheet or pan, spreading it into an even layer. Top with remaining peaches and almonds, gently pressing them in. Transfer to the freezer and freeze until firm, 2 to 4 hours.

Break or cut into pieces and serve or store pieces in freezer. Makes one 9-by-13-inch sheet.

Serves 4 to 6

Note: Peaches packed in juice will make a firmer, icier bark while peaches packed in syrup will make a slightly softer, creamier bark.

Recipe/Photo credit: Jill Hough for the California Milk Advisory Board