Description
Make high-protein yogurt bark with berries and seeds for a freezer-friendly snack. Break into shards for quick, healthy treats that stay ready in your freezer.
Ingredients
- 3 cups whole-milk Greek yogurt
- ¼ cup vanilla protein powder
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ¼ cup sliced strawberries
- 3 tablespoons sliced almonds
- 2 tablespoons pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon hemp hearts (optional)
Instructions
- Line a 9×13-inch rimmed baking sheet with parchment paper, letting the paper extend over the sides for easy removal.
- Whisk together Greek yogurt, protein powder, honey, and vanilla extract in a large bowl until completely smooth.
- Pour the yogurt mixture onto the prepared baking sheet. Spread it into an even layer, about ¼-inch thick, using a spatula.
- Scatter the blueberries, raspberries, and sliced strawberries evenly across the yogurt. Press them gently into the yogurt.
- Sprinkle the sliced almonds, pumpkin seeds, chia seeds, shredded coconut, and hemp hearts evenly over the berries.
- Transfer the baking sheet to the freezer. Freeze for at least 4 hours or until completely solid.
- Remove the frozen bark from the baking sheet using the parchment paper overhang. Break it into irregular shards or cut into squares.
- Store the bark pieces in an airtight freezer container, keeping them frozen until you are ready to eat.
Notes
- Use full-fat or whole-milk Greek yogurt for the creamiest texture.
- Press berries gently into the yogurt so they adhere.
- Freeze on a level surface for even thickness.
- Let the bark sit for 2-3 minutes at room temperature before eating for easier biting.
- Store in an airtight container in the freezer for up to 2 months. Layer parchment paper between pieces to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Freezing
- Cuisine: N/A