Berry Frozen Yogurt Bark

Easy, low-sugar snack with fresh berries and coconut

1/2 cup low-sugar vanilla Greek or Icelandic yogurt (YQ or Chobani Low-Sugar preferred)
1/3 cup fresh blueberries
1/4 cup fresh raspberries
2 Tbsp unsweetened coconut flakes
2 Tbsp chopped pecans
2 Tbsp white chocolate chips (optional - melted for drizzling for best results)

Cut an 8x8 square of wax paper to line an 8x8 glass dish and spread 1/2 cup yogurt evenly across.
Scatter fresh blueberries evenly on top.
Dot with fresh raspberries. (You may wish to cut raspberries in halves or quarters.)
Sprinkle lightly with unsweetened coconut flakes.
Sprinkle with chopped pecans.
Use the back of a spoon to gently press all ingredients into the yogurt.
If accenting with white chocolate, sprinkle white chocolate chips on top. Or melt in the microwave and drizzle chocolate on top.
Place pan in freezer and freeze two hours, until solid.
Remove from pan, peel off wax paper, and chop bark into pieces. Eat immediately.

If you want to make a larger amount, use two 5.3 oz containers of yogurt (or approximately 1 cup) and a 13x9 pan. (Double all the other ingredients too.)
Get creative with your topping! Substitute your favorite berries and nuts for a new variety.
Store in the freezer between layer of wax paper.