Ingredients
Scale
- 2 cups Plain Non-fat Greek Yogurt
- 1 scoop Vanilla Whey or Casein Protein Powder
- 1 tablespoon Maple Syrup or Honey
- 1 teaspoon Ground Cinnamon
- 1 medium Honeycrisp or Granny Smith Apple, finely diced
- 1/4 cup Low-sugar Granola
- 2 tablespoons Chopped Pecans or Walnuts
- 1/2 teaspoon Lemon Juice (to prevent apple browning)
- 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 no protein powder clumps remain. Taste the mixture and add a pinch of sea salt to enhance the flavors if desired.
- While you can use raw apples, lightly sautéing them elevates the “apple pie” experience. Place the diced apples in a small skillet over medium heat with a splash of water and the remaining cinnamon. Cook for about 3-5 minutes until they soften slightly but still retain a bit of bite. Toss them with a few drops of lemon juice and let them cool for a few minutes.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Pour the yogurt mixture onto the center of the sheet. Using an offset spatula or the back of a spoon, spread the yogurt into an even layer about 1/4 to 1/2 inch thick. Avoid spreading it too thin, or the bark will crack too easily and melt instantly when handled.
- Evenly distribute the cooled, sautéed apples over the yogurt layer. Sprinkle the granola and chopped pecans over the top, pressing them down very gently with your fingertips so they adhere to the yogurt. This ensures the toppings don’t fall off once the bark is frozen.
- Place the baking sheet flat in the freezer and let it set for at least 3 hours, or until completely firm. Once frozen, remove the sheet and lift the parchment paper. Use a sharp knife to cut the bark into irregular shards or squares. Serve immediately or store the pieces in a freezer-safe bag for later.
- Cook Time: 3 hours 20 minutes