PROTEIN YOGHURT BARK WITH RASPBERRY AND ALMOND
Protein Yoghurt Bark With Raspberry And Almond is a refreshing frozen snack that blends creamy Greek yoghurt with vanilla protein powder, crunchy almonds and juicy raspberries. This vibrant and guilt-free treat is ideal as a post-workout snack, a 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. This protein yoghurt bark is made with no cooking involved and a preparation time of under five minutes, which is perfect for busy routines. The frozen bark’s contrast of smooth yoghurt, nutty crunch and fruity pops makes it delightfully satisfying. This protein Yoghurt Bark With Raspberry And Almond is 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 With Raspberry And Almond involves the following ingredients:
- 100 grams | 3.53 ounces | plain Greek yoghurt
- 15 grams | 0.53 ounces | ½ scoop vanilla protein powder
- 9 grams | 0.32 ounces | 1 tablespoon crushed almonds
- 10 grams | 0.35 ounces | 2 to 3 fresh raspberries, gently crushed
- 1 gram | 0.04 ounces | ½ teaspoon lemon zest optional garnishing
FULL NUTRITIONAL INFORMATION
- Calories: 171 kilocalories
- Protein: 23.3 grams
- Carbohydrate: 8.2 grams
- Sugar: 5.2 grams
- Fibre: 1.8 grams
- Fat: 5.7 grams
- Saturated Fat: 0.7 grams
- Sodium: 111 milligrams
- Potassium: 276 milligrams
- Calcium: 187 milligrams
- Iron: 2.6 milligrams
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 centimetre 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 the tray and break into bark-like shards.
- Serve: Enjoy immediately or store as outlined below.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
These tips can help you make a better Protein Yoghurt Bark With Raspberry And Almond:
- Thin Even Layer: Aim for uniform thickness to ensure consistent freezing.
- Press Fruits And Nuts: Gentle pressing embeds toppings, preventing them from falling off once frozen.
- Cover Before Freezing: Wrap loosely with foil or plastic to prevent refrigerator 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 Preparation: Double or triple the recipe in larger trays; portion into bags after freezing.
