Ingredients
Yogurt Base
- 1 cup low-fat Greek yogurt, unsweetened
- 15 grams vanilla protein powder (½ to 1 scoop depending on the brand)
- ¼ cup fresh strawberries, sliced
- 2+ teaspoons honey or sweetener of your choice, to taste
- Optional: a small splash of milk to thin out the mixture if needed
Toppings
- ¼ cup strawberries, sliced
- 2 tablespoons blueberries
- 1 tablespoon granola
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper to prevent the yogurt mixture from sticking and to make it easy to remove once frozen.
- Puree strawberries: In a blender, puree ¼ cup of fresh strawberries until smooth, or mash them with a fork if you don’t have a blender.
- Mix yogurt base: In a bowl, combine the low-fat Greek yogurt, honey (or your preferred sweetener), vanilla protein powder, and the pureed strawberries. Stir well until fully incorporated. If the mixture is too thick, add a little milk to thin it out to a spreadable consistency.
- Spread mixture: Pour and spread the yogurt mixture evenly onto the prepared baking sheet, creating a bark about ¼ inch thick.
- Add toppings: Sprinkle the sliced strawberries, blueberries, and granola evenly over the yogurt base.
- Freeze: Place the baking sheet in the freezer and freeze for 3 to 4 hours, or until completely frozen and firm.
- Serve: Once frozen, break or cut the bark into large pieces. Store leftovers in an airtight container or cover with plastic or freezer wrap to keep fresh.
Notes
- You can customize the toppings with other fruits or nuts as preferred.
- Use a low-fat Greek yogurt to keep the recipe light and healthy.
- Adjust the amount of honey or sweetener based on sweetness preference and dietary requirements.
- For easier mixing, make sure the yogurt is cold but not frozen.
- Store the bark in the freezer to maintain texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Method: Freezing
- Cuisine: American
- Diet: Low Fat
