Ingredients
- 1 cup plain nonfat Greek yogurt
- 1 scoop Legion Whey+ Dutch Chocolate protein powder
- 2 tablespoons sugar-free chocolate syrup
Toppings
- 4 strawberries chopped
- 1 tablespoon walnuts chopped
- 1 tablespoon chocolate chips
- 1 tablespoon shredded coconut
Equipment
Spoon or spatula
Method
- Line a small eighth-sheet pan or another freezer-safe surface with parchment paper.
- Stir together the Greek yogurt, chocolate protein powder, and sugar-free chocolate syrup until smooth and evenly combined.
- Spread the mixture on the prepared pan in an even layer approximately 1/2 inch thick.
- Sprinkle the chopped strawberries, walnuts, chocolate chips, and coconut evenly over the yogurt.
- Freeze on a level surface for approximately 1 1/2 hours, or until firm enough to cut.
- Lift the bark from the pan and cut or break it into four servings. If it has become too hard, let it sit at room temperature for a few minutes before cutting.
Nutrition
Notes
- Another small tray, freezer-safe plate, or shallow container can be used instead of an eighth-sheet pan.
- Keep the layer close to 1/2 inch thick.
- Store the bark in a covered freezer-safe container.
- Let deeply frozen bark soften briefly before cutting or eating.
- Other toppings can be used, but they will change the estimated nutrition.
- Nutrition was estimated using generic nonfat Greek yogurt, Legion Whey+ Dutch Chocolate, Hershey's Zero Sugar Chocolate Syrup, semisweet chocolate chips, and sweetened shredded coconut. Brands and strawberry size will affect the final values.