Peach Crumble Protein Yogurt Bark
- Cook Time: 3 hours 15 minutes (includes freezing time)
- Total Time: 3 hours 15 minutes
- Diet: Vegetarian, High-Protein
Ingredients
Scale
- 2 cups plain non-fat Greek yogurt
- 1 scoop (approx. 30g) vanilla protein powder
- 1 tablespoon maple syrup or honey (optional)
- 1/2 teaspoon vanilla extract
- 2 medium ripe peaches, finely diced
- 1/2 cup granola or crushed graham crackers
- 1/2 teaspoon ground cinnamon
- A pinch of sea salt
Instructions
- Prepare the Yogurt Base: In a medium mixing bowl, combine the Greek yogurt, vanilla protein powder, vanilla extract, and maple syrup. Stir vigorously until the protein powder is completely dissolved and the mixture is smooth and creamy. If the mixture is too thick, you can add a splash of almond milk to loosen it up.
- Prepare the Baking Sheet: Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This is a crucial step to ensure the bark doesn’t stick to the pan and can be easily removed once frozen.
- Spread the Mixture: Pour the yogurt mixture onto the center of the prepared baking sheet. Using a spatula or the back of a large spoon, spread the yogurt into an even layer about 1/4 to 1/2 inch thick. Try to keep the thickness consistent so it freezes evenly.
- Add the Peach Topping: Evenly distribute the diced peaches over the top of the yogurt. Lightly press the peach pieces into the yogurt so they stay secure once the bark is frozen.
- Create the Crumble: In a small bowl, toss your granola or crushed graham crackers with the ground cinnamon and a pinch of sea salt. Sprinkle this mixture generously over the peaches, covering the entire surface of the bark.
- Freeze and Slice: Place the baking sheet in the freezer for at least 3 to 4 hours, or until the yogurt is completely firm. Once frozen, lift the parchment paper off the tray. Use a sharp knife to cut the bark into irregular pieces or simply break it apart with your hands. Serve immediately.