Frozen Greek Yogurt Protein Bark
⏱ 10 min + 4 hr freeze💪 8g protein per piece🔥 ~90 cal🍽 12 pieces
Ten minutes of work and the freezer does everything else. The trick that separates creamy bark from an ice cube is fat, so this uses whole-milk Greek yogurt rather than nonfat. The second trick is letting the protein powder sit in the yogurt for five minutes before spreading, which dissolves the lumps that would otherwise freeze in place.
Ingredients
- 3 cups (720g) plain whole-milk or 5% Greek yogurt
- 1 scoop (30g) vanilla whey protein powder
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 1 cup mixed fresh berries (raspberries, blueberries, sliced strawberries)
- 1/4 cup (40g) roasted almonds or pistachios, chopped
- 2 tablespoons mini dark chocolate chips
Instructions
- Line a rimmed sheet pan with parchment, pressing it flat into the corners.
- Whisk the yogurt, protein powder, honey, vanilla, and salt until smooth, let the bowl sit 5 minutes so the powder hydrates, then whisk again to break up any lumps that surfaced.
- Spread the mixture across the parchment in an even layer about 1/4 inch thick, leaving a small border.
- Scatter the berries over the top and press them lightly in, then add the chopped nuts and chocolate chips.
- Freeze flat for 4 hours until fully solid, lift the parchment out, and break the slab into roughly 12 pieces with your hands.
- Store the pieces in a container in the freezer with parchment between the layers for up to 2 months, and eat them within a couple of minutes of taking them out.
Tips
- Nonfat yogurt freezes into an ice cube. Fat is what keeps bark creamy enough to bite, so use 5% or whole-milk Greek yogurt, or stir 2 tablespoons of heavy cream into nonfat to fake it.
- Do not skip the 5 minute rest. Whey whisked into cold yogurt leaves tiny dry lumps that never dissolve, and freezing locks them in as chalky specks.
- Frozen berries bleed and turn the whole slab purple as it sets. Use fresh fruit, or freeze the plain yogurt layer for 30 minutes first and add frozen fruit to the firmed surface.
FAQ
- Why is my bark rock hard?
- Either the yogurt was nonfat or there was not enough honey. Sugar lowers the freezing point and keeps the slab breakable, so keep the full 3 tablespoons and let pieces sit 2 minutes before eating.
- Can I use flavored or vanilla yogurt?
- You can, but flavored yogurts are thinner and much sweeter, so cut the honey to 1 tablespoon and expect a softer set.
- Can I use plant-based protein powder?
- Pea and rice proteins are grittier and absorb more liquid. Blend the base instead of whisking it, and add 2 tablespoons of milk to keep it spreadable.
- How long does it keep?
- About 2 months in an airtight container. After that it picks up freezer odors and the fruit gets leathery, though it is still safe to eat.
