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Frozen Yogurt Bark with Berries & Nuts

Frozen Yogurt Bark with Berries & Nuts

Snack
Prep Time
20min
Cook Time
3h
Servings
5
Calories
244
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Chef's Note

For the best texture and flavor, allow the bark to thaw for about 1 minute before eating. The cardamom adds a subtle Indian-inspired flavor that pairs beautifully with the berries and nuts. For a more intense flavor profile, you can add a pinch of saffron to the yogurt mixture or sprinkle with a touch of rose water before freezing.

Tags
high-protein
frozen
berries
nuts
yogurt
Indian-inspired
gluten-free
make-ahead
healthy
snack
Ingredients

  • 2 cups Greek yogurt (full-fat)

  • 4 scoops vanilla protein powder

  • 3 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cardamom powder

  • 1 cup fresh strawberries, sliced

  • 1/2 cup fresh blueberries

  • 1/2 cup fresh raspberries

  • 1/2 cup pistachios, chopped

  • 1/2 cup almonds, sliced

  • 1/2 cup walnuts, chopped

  • 2 tablespoons chia seeds

  • 2 tablespoons coconut oil, melted

  • 1/4 cup coconut flakes, unsweetened

Instructions
  • 1

    Line a large baking sheet with parchment paper, ensuring the paper extends over the edges for easy removal later.

  • 2

    In a large mixing bowl, combine 2 cups of full-fat Greek yogurt, 4 scoops of vanilla protein powder, 3 tablespoons of honey, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cardamom powder. Whisk until smooth and well incorporated.

  • 3

    In a small bowl, toss the 1 cup of sliced strawberries, 1/2 cup of blueberries, and 1/2 cup of raspberries with 1 tablespoon of the melted coconut oil to help prevent freezer burn and enhance flavor.

  • 4

    In another small bowl, mix 1/2 cup of chopped pistachios, 1/2 cup of sliced almonds, 1/2 cup of chopped walnuts, 2 tablespoons of chia seeds, and 1/4 cup of unsweetened coconut flakes with the remaining 1 tablespoon of melted coconut oil.

  • 5

    Pour the yogurt mixture onto the prepared baking sheet, spreading it evenly to about 1/4-inch thickness using a spatula.

  • 6

    Evenly distribute the berry mixture over the yogurt layer, gently pressing them in slightly.

  • 7

    Sprinkle the nut and seed mixture evenly over the berries, ensuring good coverage.

  • 8

    Carefully transfer the baking sheet to the freezer, ensuring it remains level.

  • 9

    Freeze for at least 3 hours or until completely solid.

  • 10

    Once frozen, remove from the freezer and let sit at room temperature for 1-2 minutes to slightly soften.

  • 11

    Using the overhanging parchment paper, lift the frozen yogurt bark from the baking sheet and place on a cutting board.

  • 12

    With a sharp knife, break or cut the bark into approximately 15 pieces (3 pieces per serving).

  • 13

    Serve immediately or store in an airtight container with parchment paper between layers in the freezer for up to 2 weeks.

Nutrition Information (per serving)
244
Calories
23g
Protein
16g
Carbs
9g
Fat
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