Strawberry (and Chocolate) High Protein Dot Yogurt Bark

Strawberry (and Chocolate) High Protein Dot Yogurt Bark

Strawberry High Protein Dot Yogurt Bark

This is my Redefined version of the viral dot cake trend, but instead of turning it into a full-blown sugar bomb, we’re making it a high protein freezer treat you can actually keep on hand after dinner. It’s creamy, cold, sweet, crunchy, and fun enough to feel like dessert without making you feel like you just blacked out inside a bakery.

Serving Size

Makes 6 servings

Serving size: 1 large piece of bark / 1⁄6 of the tray

Estimated Macros Per Serving

Calories: 110–115

Protein: 12g

Carbs: 11g

Fat: 2g

Ingredients

• 2 cups FAGE 2% Greek yogurt

• 1 scoop FlavCity strawberry protein powder (any strawberry protein powder will work here)

• 1 tsp monk fruit sweetener

• 1 tsp vanilla extract

• 1/4 cup dot sprinkles / rainbow nonpareils, or enough to generously cover the top

  
  

Directions

1. Line a small baking sheet or dish with parchment paper.

2. In a bowl, mix the Greek yogurt, strawberry protein powder, monk fruit, and vanilla until smooth.

3. If the mixture gets too thick from the protein powder, add a tiny splash of almond milk or water to loosen it, but don’t make it runny.

4. Spread the yogurt mixture onto the parchment paper in an even layer, about 1/4 to 1/2 inch thick.

5. Top generously with dot sprinkles so you get that fun crunchy top.

6. Freeze for at least 3–4 hours, or until completely firm.

7. Break or cut into pieces and enjoy straight from the freezer.

   
   

Storage Tips

Store in an airtight freezer-safe container with parchment paper between layers so the pieces don’t stick together. Let it sit out for 2–3 minutes before eating if you want it a little creamier, but don’t fully thaw it or it will turn back into yogurt. Best eaten within 2–3 weeks.

Chocolate High Protein Dot Yogurt Bark

Serving Size

Makes 6 servings

Serving size: 1 large piece of bark / 1⁄6 of the tray

Estimated Macros Per Serving

Calories: 145–150

Protein: 12–13g

Carbs: 17g

Fat: 5g

Ingredients

• 2 cups FAGE 2% Greek yogurt

• 1 scoop chocolate protein powder

• 1 tbsp unsweetened cocoa powder

• 1–2 tsp monk fruit sweetener

• 1 tsp vanilla extract

• Pinch of sea salt

• 1/4 cup Lily’s dark chocolate chips, melted

• 1/4 cup dot sprinkles / rainbow nonpareils, or enough to generously cover the top

Directions

1. Line a small baking sheet or dish with parchment paper.

2. In a bowl, mix the Greek yogurt, chocolate protein powder, cocoa powder, monk fruit, vanilla, and sea salt until smooth.

3. Spread the chocolate yogurt mixture onto the parchment paper in an even layer, about 1/4 to 1/2 inch thick.

4. Freeze for 20–30 minutes so the yogurt layer firms up slightly.

5. Melt the Lily’s chocolate chips in the microwave in 15–20 second intervals, stirring between each one until smooth.

6. Drizzle or thinly spread the melted chocolate over the yogurt layer.

7. Immediately top with dot sprinkles before the chocolate hardens.

8. Freeze for 3–4 hours, or until completely firm.

9. Break or cut into pieces and store in the freezer.

Storage Tips

Keep this stored in the freezer in an airtight container. Use parchment paper between layers so the chocolate shell doesn’t stick. Let it sit out for 2–3 minutes before eating so you don’t break a tooth like a hero trying to raw-dog frozen Greek yogurt straight from the freezer.

Optional Note

If you want the chocolate layer smoother, you can add 1/2 tsp coconut oil when melting the chocolate chips, but that will slightly increase the fat and calories.