Peach Crumble Protein Yogurt Bark
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 15 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 2 cups Plain Greek Yogurt (0% or 2% fat)
- 1 scoop Vanilla Whey or Plant-Based Protein Powder
- 2 tablespoons Honey or Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 medium Fresh Peaches, finely diced
- 1/2 cup Low-Sugar Granola
- 1/2 teaspoon Ground Cinnamon
- A pinch of Sea Salt (optional)
Instructions
- In a large mixing bowl, combine the Greek yogurt, vanilla protein powder, honey (or maple syrup), and vanilla extract. Use a whisk or spatula to stir until the mixture is completely smooth and no protein powder clumps remain. If the mixture is too thick, you can add a splash of milk to reach a spreadable consistency.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Pour the yogurt mixture onto the center of the sheet and use an offset spatula or the back of a spoon to spread it evenly into a rectangle about 1/4 inch thick. Avoid spreading it too thin, or the bark will break too easily and melt instantly.
- Evenly scatter the finely diced peaches over the yogurt surface. Lightly press them down so they adhere to the base. Sprinkle the granola and ground cinnamon over the top. If you like a sweet and salty combo, add a tiny pinch of sea salt at this stage.
- Place the baking sheet flat in the freezer. Let the yogurt bark freeze for at least 3 to 4 hours, or until it is completely firm to the touch. For the best texture, ensure the sheet is level so the bark freezes at a uniform thickness.
- Once frozen solid, remove the sheet from the freezer. Lift the parchment paper and use your hands to snap the bark into irregular, bite-sized shards. Alternatively, you can use a sharp knife to cut it into clean squares. Serve immediately before it begins to soften.