Ingredients
Scale
- 2 cups Plain Non-Fat Greek Yogurt
- 1 scoop Vanilla Whey or Plant-Based Protein Powder
- 1 tablespoon Maple Syrup or Honey
- 1 teaspoon Ground Cinnamon
- 1 medium Honeycrisp or Granny Smith Apple, finely diced
- 1/4 cup Chopped Walnuts or Pecans
- 1/4 cup Low-Sugar Granola
- A pinch of Sea Salt
Instructions
- In a medium mixing bowl, combine the Greek yogurt, vanilla protein powder, maple syrup, and half of the cinnamon. Whisk these ingredients together until the mixture is completely smooth and the protein powder is fully incorporated. Ensure there are no lumps of powder left, as this creates a silky texture once frozen.
- Line a large rimmed 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 into an even layer, about 1/4 to 1/2 inch thick. Avoid spreading it too thin, or it will snap too easily and melt instantly when you touch it.
- Evenly scatter the diced apples over the yogurt surface. Follow this with the chopped walnuts, granola, and the remaining cinnamon. Lightly press the toppings into the yogurt with the back of a spoon so they stick firmly. Finish with a tiny pinch of sea salt to weight the apple flavors.
- Place the baking sheet flat in the freezer for at least 3 hours, or until the yogurt is rock-solid. Once frozen, remove the sheet and peel the bark away from the parchment paper. Use your hands to snap it into large, irregular shards or use a sharp knife to cut it into clean squares. Serve immediately or store in the freezer.
- Cook Time: 3 hours 15 minutes