Protein Packed Yogurt Bark

Protein packed yogurt bark - Food & Nutrition Magazine - Stone Soup
Photo by Mackenzie Burgess

Yogurt is filled with important nutrients like calcium, protein, vitamins and gut-friendly live and active cultures. There are several types of yogurt, but my favorite is Greek yogurt because it is packed with a ton of protein. One cup of Greek yogurt typically contains 10-15 grams of protein. Try eating yogurt topped with granola, dolloped onto overstuffed peppers or freeze it into bark!

Whether you’re in need of a post workout snack, quick breakfast bite or satisfying dessert—this customizable, protein packed yogurt bark is just what you need! Protein Packed Yogurt Bark - Making yogurt bark is super simple and it’s a great way to use up yogurt before it’s on its way out.

For the toppings, use whatever you have on hand. Dried fruit, chopped nuts, broken chocolate bars, shredded coconut, nut butter, chia seeds, granola and leftover cereal are all welcome on this bark. In the picture, I used a combination of dark chocolate chips, chia seeds, pistachios, pecans, sliced almonds, and my quinoa crunch granola.

Protein Packed Low Sugar Greek Yogurt Bark

Serves 20


  • 1 cup plain low-fat Greek yogurt
  • 1 cup low-sugar, low-fat vanilla Greek yogurt
  • ½ cup sliced fruit of your choice (strawberries, blueberries, raspberries, cherries, bananas, peaches, kiwis, mangoes, etc.)
  • ½ cup toppings of your choice (chopped nuts, dried fruit, chocolate chips, shredded coconut, nut butter, chia seeds, granola, etc.)


  1. Combine the two yogurts in a medium bowl and stir to combine.
  2. Line a baking tray, dish or large plate with parchment paper.
  3. Spoon yogurt across the lined tray or dish and spread it out evenly until about ¼ inch thick.
  4. Sprinkle with fruit and toppings of your choice. Freeze for 2 to 4 hours.
  5. Once frozen, break or cut bark into pieces. You may have to wait a couple minutes if the bark is hard.
  6. Store in the freezer until ready to eat. You can store the bark in a zip-top bag for up to 2 months in the freezer. Ensure bag is airtight to prevent ice crystals from forming.
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Mackenzie Burgess
Mackenzie Burgess, RDN is a registered dietitian, recipe developer and blogger based in Fort Collins, CO. Her blog focuses on simple recipes with customizable ingredients of your choice. Her recipes can be modified to fit different dietary preferences and ingredients already on hand. Find more of her recipes on her blog at