Recipe · British
Greek Yoghurt Berry Protein Bark
Frozen Greek yoghurt bark with berries, dark chocolate and pistachios. A cold, crunchy dessert with 13 g of protein per piece.
By Rachel Branson ·
- Prep
- 10 min
- Cook
- —
- Total
- 3 hr 10 min
- Makes
- 12 shards (2 per serving)
- Difficulty
- Easy
Spread sweetened Greek yoghurt on a tray, scatter with toppings and freeze. Snap it into shards and you have a dessert waiting in the freezer.
Is yoghurt bark a healthy dessert?
Compared with ice cream, it has much more protein and less fat. It still contains some sugar from honey and chocolate, so treat it as a dessert or snack rather than a recovery meal.
+Why does my bark melt so quickly?
+Can I use other fruit?
Ingredients
Makes 12 shards (2 per serving)
For the base
For the topping
Equipment
Baking tray · Baking paper
Method
- 1
Line the tray
Line a baking tray, about 20 × 30 cm, with baking paper.
Tip: Make sure the tray fits flat in your freezer.
- 2
Mix the base
Whisk the yoghurt, protein powder, honey and vanilla until smooth.
- 3
Spread
Spread the yoghurt over the paper in an even layer about 1 cm thick.
- 4
Top
Scatter over the berries, chocolate and pistachios, pressing them in lightly.
- 5
Freeze
Freeze for at least 3 hours until solid, then break into 12 shards.
Nutrition per serving
| Calories | 131 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrate | 12 g |
| of which sugars | 10.7 g |
| Fat | 2.9 g |
| of which saturates | 1.1 g |
| Fibre | 1.3 g |
| Salt | 0.1 g |
Estimated from typical ingredient values. Brands and portion sizes will change the numbers.
Tips & swaps
- Use a soya yoghurt and plant protein for a dairy-free version (nutrition will change).
- Drizzle with a little melted peanut butter before freezing.
Storage
Keeps 1 month in a sealed container in the freezer, with baking paper between layers.
