PROTEIN YOGHURT BARK

PROTEIN YOGHURT BARK

Protein Yoghurt Bark is a refreshing frozen snack that blends creamy Greek yoghurt with vanilla protein powder, crunchy almonds and juicy raspberries. This vibrant, guilt-free treat is ideal as a post-workout snack, a light dessert or a mid-day pick-me-up. It’s low in added sugars yet rich in protein, thanks to Greek yoghurt protein powder, which offers healthy fats from almonds and antioxidants from raspberries. With no cooking involved and a prep time of under five minutes, it’s perfect for busy routines. The frozen bark’s contrast of smooth yoghurt, nutty crunch and fruity pops makes it delightfully satisfying. Also naturally gluten-free, vegetarian and easily customizable, this colourful bark supports a balanced diet and appeals to all ages. Prepare a batch in advance for an easy and nutritious indulgence whenever cravings strike.

RECIPE CATEGORY

Dessert

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

5 Ingredients Or Less, No-Cook, Prepared In Advance

OCCASION/HOLIDAY

Summer, Picnic, Party

SPECIAL CONSIDERATION/DIETARY CONCERNS

Quick & Easy, Healthy, Low/No Sugar, Vegetarian, Kid Friendly, Wheat/Gluten-Free

DISH TYPE

Frozen Dessert

INGREDIENTS

The preparation of Protein Yoghurt Bark involves the following ingredients:

• 100 g plain Greek yoghurt

• ½ scoop vanilla protein powder

• 1 tbsp crushed almonds

• 2 to 3 fresh raspberries, gently crushed

• ½ tsp lemon zest or a few mini dark chocolate chips (Optional)

FULL NUTRITIONAL INFORMATION

• Calories: 239.9 kcal

• Fat: 11.8 g

• Saturated Fat: 4.4 g

• Carbohydrate: 13.2 g

• Sugar: 9.3 g

• Sodium: 212.1 mg

• Fiber: 3.1 g

• Protein: 21.9 g

• Cholesterol: 13.4 mg

• Calcium: 133.3 mg

• Iron: 3.3 mg

• Potassium: 296.2 mg

PREPARATION

• Prepare A Tray: Line a small baking tray or plate with parchment paper.

• Mix Yoghurt Base: In a bowl, stir together Greek yoghurt and vanilla protein powder until smooth.

• Spread On Tray: Pour the mixture onto the tray and spread to about ½ cm thick using a spoon or spatula.

• Add Toppings: Gently press crushed almonds and slightly crushed raspberries into the yoghurt layer.

• Freeze Until Set: Place in the freezer for 2 to 3 hours or until firm to the touch.

• Break Into Pieces: Once frozen, remove from tray and break into bark-like shards.

• Serve: Enjoy immediately or store as outlined below.

PREP TIME

5 minutes

COOKING TIME

0 minutes

TIPS

These tips can help you make a better Protein Yoghurt Bark:

• Thin Even Layer: Aim for uniform thickness to ensure consistent freezing.

• Press Fruits & Nuts: Gentle pressing embeds toppings, preventing them from falling off once frozen.

• Cover Before Freezing: Wrap loosely with foil or plastic to prevent fridge odours.

• Freeze On A Flat Surface: This ensures the bark sets evenly and is easy to break apart.

• Peel Off Easily: Run warm water briefly underneath the tray when removing frozen bark.

VARIATIONS

• Spiced Twist: Add cinnamon, nutmeg or ginger to the yoghurt mixture.

• Tropical Version: Swap raspberries for diced mango, pineapple or kiwi.

• Nut-Free Option: Use seeds like pumpkin or sunflower instead of almonds.

• Chocolatey Upgrade: Mix in a few mini dark chocolate chips or drizzle melted dark chocolate over the top once frozen.

• Lower-Calorie Choice: Use a lighter yoghurt or reduce the almond amount for fewer calories.

PREPPING AND STORAGE

• Refrigeration: Once fully frozen, transfer the mixture to an airtight container and store it in the freezer for up to 1 month.

• Serving Tip: Remove a few minutes before eating to allow for slight softening, which enhances texture and flavour.

• Portable Packs: Layer sheets of parchment and bark inside freezer bags for easy grab-and-go.

• Avoid Refreezing: Best enjoyed cold; refreezing after thawing alters texture.

• Bulk Prep: Double or triple the recipe in larger trays; portion into bags after freezing.