Equipment
* optional
Ingredients
Protein Yogurt Base
- 500 g full-fat greek yogurt, chilled
- 60 g vanilla protein powder, powder
- 60 g honey
- 5 ml vanilla extract
- 1 g sea salt
Mix-ins & Toppings
- 50 g dark chocolate chips, mini or regular
- 60 g strawberries, hulled and sliced thinly
- 40 g blueberries, whole
- 40 g raspberries, halved
Nutrition (per serving)
Method
Line a large rimmed baking sheet with parchment paper. Ensure the surface is flat to allow for an even layer of yogurt.
In a medium mixing bowl, add the Greek yogurt, honey, vanilla extract, and sea salt. Slowly whisk in the protein powder until completely smooth and no lumps remain.
Pour the protein yogurt mixture onto the prepared baking sheet. Spread it into an even layer, roughly 1cm thick, using an offset spatula.
Evenly scatter the sliced strawberries, blueberries, raspberries, and dark chocolate chips over the surface. Lightly press the toppings into the yogurt so they stay in place once frozen.
Place the tray flat in the freezer and freeze for at least 4 hours, or until the bark is completely solid.
Once frozen, lift the parchment paper and break the bark into irregular shards using your hands or a knife. Serve immediately.
Chef's Notes
- Adding protein powder can make the mixture thicker; if it becomes too paste-like, add a splash of milk to reach a spreadable consistency.
- Whey protein tends to result in a smoother texture than plant-based proteins, which can sometimes feel slightly chalky when frozen.
- The dark chocolate chips provide a necessary crunch to contrast the softened fruit once frozen.
Storage
Freezer: 1 month — Store in a freezer-safe bag or container with parchment paper between layers.
