Greek Yogurt Bark

Name: Greek Yogurt Bark
Total time: 10 min
Yield: 4 servings
Ingredients: 500g (2 cups) Greek yogurt, 0%; 30g (1 scoop) whey protein, vanilla; 200g (1.5 cups) mixed berries; 30g (1 oz) dark chocolate, 85%; 30g (1.5 tbsp) honey; pinch of salt

SERVES 4 · 10 MIN + FREEZE · FREEZER

Make

Portion kcal

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195
CALORIES: 20g
PROTEIN: 21g
CARBS: 4g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

500g (2 cups) Greek yogurt, 0%
30g (1 scoop) whey protein, vanilla
200g (1.5 cups) mixed berries
30g (1 oz) dark chocolate, 85%
30g (1.5 tbsp) honey
pinch of salt

Method

Line a baking sheet with parchment. Do not skip this - frozen yogurt bonds to bare metal and you will lose half of it.
Stir the whey into the honey first to make a paste, then beat that into the yogurt with the salt. Powder straight into yogurt clumps.
Spread the mixture on the sheet about 1cm / 1/2in thick. Thinner shatters into dust, thicker will not snap.
Press the berries in so they sit slightly below the surface rather than perching on top.
Melt the chocolate and drizzle it across in thin lines.
Freeze at least 4 hours, ideally overnight.
Break it into shards by hand and eat straight from the freezer - it softens fast.

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Tip: press the fruit in rather than scattering it on. Berries sitting proud snap off the moment you break the bark.

EquipmentBaking sheet, mixing bowls

KitBaking sheet Mixing bowls

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KeepsFreezer 2 months in a sealed box with parchment between the layers.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.