Apple Pie Protein Yogurt Bark Recipe
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 15 minutes
- Diet: Gluten-free, Vegetarian
Ingredients
Scale
- 2 cups Plain Greek yogurt (0% or 2% fat)
- 1 scoop Vanilla protein powder (Whey or plant-based)
- 1 tablespoon Maple syrup or honey (optional)
- 1 teaspoon Ground cinnamon
- 1 large Apple (Honeycrisp or Fuji work best), finely diced
- 1/4 cup Low-sugar granola
- 2 tablespoons Chopped pecans or walnuts
- A pinch of sea salt
Instructions
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures the yogurt bark won’t stick and makes it much easier to break into pieces once it is frozen solid.
- In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, ground cinnamon, and maple syrup until the mixture is completely smooth. Ensure there are no protein powder clumps remaining for the best texture.
- Pour the yogurt mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 to 1/2 inch thick. You don’t need to cover the entire sheet; just focus on keeping the thickness consistent.
- Core and finely dice your apple. If you prefer a softer bite, you can quickly sauté the apple bits with a pinch of cinnamon for 2 minutes, but raw diced apples provide a wonderful fresh crunch.
- Evenly sprinkle the diced apples, granola, and chopped nuts over the top of the yogurt layer. Gently press the toppings down with the back of a spoon so they settle into the yogurt, ensuring they don’t fall off later.
- Place the baking sheet flat in the freezer. Let it chill for at least 4 hours, or until the bark is completely firm and frozen through.
- Once frozen, lift the parchment paper off the tray. Use your hands to break the bark into irregular, bite-sized shards. Serve immediately or store for later.