Ingredients
Scale
- 2 cups Non-fat Plain Greek Yogurt (Fage 0% works best for thickness)
- 1 scoop Vanilla Whey or Casein Protein Powder
- 1 large Honeycrisp or Granny Smith apple, finely diced
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1 tablespoon Maple Syrup or Honey (plus extra for drizzling)
- 1/4 cup Crushed Walnuts or Pecans
- Optional: 2 tablespoons Low-sugar Granola for extra crunch
Instructions
- In a medium-sized mixing bowl, combine the Greek yogurt and the vanilla protein powder. Use a whisk or a spatula to fold the powder into the yogurt until the texture is completely smooth and no dry clumps remain. If the mixture feels too thick, you can add a teaspoon of almond milk to loosen it slightly, but keep it thick so it freezes well.
- Place a small non-stick skillet over medium heat. Add the diced apples, cinnamon, nutmeg, and one tablespoon of maple syrup. Sauté the apples for 4 to 5 minutes, stirring occasionally, until they are soft and the juices have formed a slight glaze. Remove from heat and let them cool for a few minutes so they don’t melt the yogurt base instantly.
- Line a large rimmed baking sheet with parchment paper. Pour the yogurt mixture onto the center and spread it evenly into a rectangle about 1/4 inch thick. Scatter the sautéed apples over the top, followed by the crushed walnuts and granola. Press the toppings gently into the yogurt with the back of a spoon. Place the sheet in the freezer for at least 3 hours, or until completely firm. Once frozen, break the bark into large shards with your hands or a knife.
- Cook Time: 20 minutes