Peach Crumble Protein Yogurt Bark
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups plain non-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 2 medium peaches, thinly sliced or diced
- 1/2 cup low-fat granola (or toasted oats)
- 1/2 teaspoon ground cinnamon
- A pinch of sea salt
Instructions
- In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, honey, and vanilla extract. Stir until the mixture is completely smooth and no protein powder clumps remain. If the mixture is too thick, you can add a teaspoon of milk to reach a spreadable consistency.
- Line a large baking sheet with parchment paper or a silicone baking mat. Pour the yogurt mixture onto the center of the sheet and use a spatula to spread it evenly into a rectangle about 1/4 inch thick.
- Arrange the sliced or diced peaches evenly across the top of the yogurt. Gently press them down so they are partially embedded in the yogurt base, which helps them stay attached once frozen.
- In a small bowl, toss the granola with the ground cinnamon and a pinch of sea salt. Sprinkle this mixture generously over the peaches and yogurt to create that classic cobbler “crumble” effect.
- Place the baking sheet flat in the freezer. Let it freeze for at least 3 hours, or until the yogurt is completely solid and firm to the touch.
- Once frozen, remove the bark from the freezer. Lift the parchment paper to peel the bark away, then use your hands or a knife to break it into large, irregular shards. Serve immediately.