Peanut Butter Chocolate Greek Yogurt Bark
Ingredients
Yogurt Base
- 1 cup Low fat Greek yogurt, unsweetened (227g)
- 1 teaspoon honey (7g) or sweeten to taste
- 15 grams vanilla protein powder this was a half scoop for our brand
- 15 grams peanut butter powder this was one full scoop for Naked PB
- ¼ cup almond milk (60 mL) or other kind of milk
Topping Ideas
- 2 teaspoon chocolate chips (10g) melted in the microwave (reserve 3-4 for chopping)
- 1 teaspoon peanut butter (5g) softened in the microwave
- 4 banana slices (17g) chopped
Instructions
- Line an baking sheet with parchment paper and set it aside.
- Combine the yogurt, honey, vanilla protein powder, peanut butter powder, and milk. If your mix seems to thick you can add a little bit more milk to thin out the mixture.
- Top with your toppings of choice like banana, strawberries, chocolate chips, or granola. You can melt chocolate chips and peanut butter to make drizzles.
- Freeze the yogurt bark for 3-4 hours until it's completely frozen. Break or cut the bark into large pieces. Store in an airtight container or cover it with plastic wrap. Enjoy!
Notes
- We include our exact topping amount but feel free to add even more, likewise, you can use less or none.
- All of our ingredients were refined sugar free, feel free to adjust the sweetness as desired. Our peanut butter powder had no sweetener, the protein powder is sweetened with monk fruit. Stevia sweetened chocolate chips were used. Check the post for exact brands.
- The entire pan of protein bark weighs 356g, so each serving is about 89g (¼ of the pan).
- You can make this keto friendly by skipping the banana and using stevia to sweeten the bark instead of honey. The carbs are total carbs, not net carbs.
Nutrition
Serving: 89gCalories: 111kcalCarbohydrates: 12.5gProtein: 10.1gFat: 3.2gCholesterol: 4mgSodium: 70mgFiber: 1g
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