Candied Citrus and Dark Chocolate Swirl Bark

• Blend cottage cheese and vanilla in a blender or food processor until smooth.
• Pour mixture onto baking sheet lined with wax paper. Spread into a ¼-inch thick rectangle.
• Top with spoonfuls of melted chocolate; swirl gently with knife. Top with candied citrus.
• Freeze 3 hours or overnight.
• Break into pieces and enjoy cold.

How to Store: Store bark in an airtight container in the freezer until ready to eat. How to Make Candied Citrus Peel: Remove rind from 2 oranges, 2 lemons and 1 grapefruit. Cut rind into 1/4-inch pieces. Combine rind with 3 cups of water in large saucepan; boil 5 min., drain. Repeat boiling process using fresh water; drain. Return rind to pot; add 1 cup sugar and 2 cups water. Simmer 30 to 40 min. or until rinds are soft and translucent; drain. Transfer to wire rack; cool completely. Combine rinds with 1/2 cup sugar in large bowl. Return to wire rack; dry 1 hour. Combine rinds with 1/2 cup sugar in large bowl. Return to wire rack; dry 4 to 12 hours. Store up to one month in airtight container.