Peach Crumble Protein Yogurt Bark
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 10 minutes
- Diet: Vegetarian, High-Protein
Ingredients
Scale
- 2 cups Plain Non-fat Greek Yogurt
- 1 scoop Vanilla Protein Powder
- 1 tablespoon Honey or Maple Syrup
- 1 large fresh Peach, thinly sliced
- 1/2 cup Low-fat Granola
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Vanilla Extract
Instructions
- In a medium-sized mixing bowl, combine the Greek yogurt, vanilla protein powder, honey (or maple syrup), and vanilla extract. Use a whisk or a spatula to stir until the mixture is completely smooth and the protein powder is fully incorporated. Make sure there are no dry clumps of powder left.
- Line a large baking sheet with parchment paper or a silicone baking mat. Pour the yogurt mixture onto the center of the sheet. Using a spatula, spread the yogurt evenly until it is about 1/4 to 1/2 inch thick. Try to create a rectangular shape to make breaking it into pieces easier later.
- Arrange the thin peach slices across the surface of the yogurt. You can lay them in rows or scatter them randomly for a rustic look. Press them down very gently so they are slightly embedded in the yogurt.
- Evenly distribute the granola over the top of the yogurt and peaches. Finish by lightly dusting the entire tray with ground cinnamon. This adds warmth and mimics the flavor of a baked peach crumble.
- Place the baking sheet flat in your freezer. Let it freeze for at least 3 hours, or until the yogurt is completely firm and solid to the touch. Avoid moving the tray during the first hour to ensure an even set.
- Once frozen, remove the sheet from the freezer. Lift the parchment paper and break the bark into irregular pieces using your hands, or use a sharp knife to cut it into clean squares. Serve immediately while still frozen.