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Short-Order Kitchen

Frozen Protein Yogurt Bark

By Wes Ellis2 min read
A slab of frozen yogurt bark set with raspberries and blackberries on a white plate.
Recipe card
Servings
1
Prep
10 minutes
Cook
None (no-bake), plus 30 minutes freezing
Method
No-bake
Difficulty
Easy
Jump to ingredients & directions ↓

Part 17 of the thread Protein cookies, cheesecakes and bites

THE SHORT VERSION4 points
  • Two-ingredient base: protein powder and 1/2 cup Greek yogurt.
  • Spread it thin. Thick bark freezes into a brick.
  • Freeze at least 30 minutes, until completely solid.
  • It melts fast. Eat it straight from the freezer.
THE RECIPE · FROZEN PROTEIN YOGURT BARK

Ingredients

You'll need

  • Bowl
  • Spoon or spatula
  • Plate or small baking sheet that fits in your freezer
  • Parchment or wax paper

Directions

  1. Stir the protein powder, yogurt and sweetener together until completely smooth.
  2. Line a plate or small baking sheet with parchment or wax paper.
  3. For bark, spread the yogurt into one thin, even layer. For cookies, spoon it into separate rounds.
  4. Sprinkle the crushed cookies over the top and press them in gently.
  5. Freeze at least 30 minutes, until solid.
  6. Break the bark into pieces, or peel the rounds off the paper. Eat right away.
Notes Keeps in an airtight container or freezer bag in the freezer for 1 to 2 weeks. Use gluten-free cookies if you need to. Roughly 285 calories and 50 g protein per serving, give or take.

wesellis.com/blog/yogurt-bark-cookies/

Frozen yogurt bark is barely a recipe, which is exactly why it's worth having around. Stir powder into yogurt, spread it on paper, scatter cookies on top, wait half an hour. What comes out is cold, crunchy-topped and snaps like chocolate bark.

Thin is everything

The thinner the layer, the faster it freezes and the better it breaks. Aim for thin and even, about as thick as a cracker. Too thick and it freezes into a slab you have to hack at with a knife; too thin and it shatters into crumbs. Parchment or wax paper underneath is not optional, unless you want to chisel yogurt off a plate.

Tip

Rounds are easier than bark if you're portioning ahead. Spoon out a few cookies, freeze them on the sheet, then move them into a bag so they don't stick together.

Cookies on top, not in

Stirring the cookies into the yogurt makes them soggy. Pressing them into the top keeps them crunchy even after freezing. Frosted animal cookies are colorful and sweet, but any crushed cookie works, and graham crackers make it taste like frozen cheesecake.

The base is the same protein-plus-yogurt mix that starts the Protein Cheesecake Fluff, just frozen instead of whipped. If you're making a batch, How Long Food Keeps is handy for keeping track of what's in the freezer.

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