High-Protein Cranberry Yogurt Bark
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 10 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 2 cups plain non-fat Greek yogurt
- 1 scoop vanilla protein powder
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds or pistachios
- A pinch of sea salt (optional)
Instructions
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures the yogurt bark won’t stick to the tray once it is frozen and makes cleanup a breeze.
- In a medium mixing bowl, combine the Greek yogurt, protein powder, honey (or maple syrup), and vanilla extract. Stir until the mixture is completely smooth and the protein powder is fully incorporated. If the mixture is too thick, you can add a teaspoon of milk to reach a spreadable consistency.
- Pour the yogurt mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a rectangle about 1/4 to 1/2 inch thick. You don’t want it too thin, or it will snap too easily, but not too thick or it will be hard to bite.
- Sprinkle the dried cranberries and sliced almonds evenly over the top of the yogurt. Lightly press the toppings down with your fingers or the back of a spoon to make sure they stick into the yogurt base. Add a tiny pinch of sea salt if you like a sweet and salty combo.
- Place the baking sheet in the freezer for at least 3 hours, or until the yogurt is completely firm and frozen solid. Avoid moving the tray around too much while it is setting.
- Once frozen, remove the tray from the freezer. Lift the parchment paper to remove the bark from the tray. Use your hands to snap it into irregular pieces or use a sharp knife to cut it into squares.