7 Ways to Make Greek Yogurt Bark
High Protein Yogurt Bark
Greek yogurt bark is a hot trend on TikTok and what’s not to love? Greek yogurt is higher in protein than regular yogurt, it’s thick and creamy and has the perfect amount of tanginess.
If you’re looking for an easy no-bake snack that usually uses two ingredients, Greek yogurt bark always hits the spot. It’s easy to assemble, naturally gluten free, and doesn’t take long to freeze.
You can turn it into Greek yogurt protein bark by adding protein powder to the yogurt.
Greek Yogurt Bark
Greek Yogurt Bark
Enjoy the creamy goodness of Greek yogurt with an array of toppings, for an easy and yummy snack. Whether you're craving something fruity or indulgent, or somewhere in between, these Greek yogurt bark recipes offer a tasty snack for any palate.
Peanut Butter Chocolate Greek Yogurt Bark
Peanut butter and chocolate always belong together. This bark includes bananas too!
Chocolate Strawberry Frozen Yogurt Bark
This chocolate yogurt has slices of strawberries and a chocolate drizzle with granola sprinkled all over it. Use gluten free granola to keep it gluten free.
6 Ingredient Blackberry Yogurt Bark
This blackberry Greek yogurt bark is sweet and crunchy. It has swirls of blackberry jam and is topped with fresh blackberries, white chocolate, and a sprinkle of brown rice crisp cereal. Go here for a list of gluten free rice cereals.
Strawberry-Chocolate Greek Yogurt Bark
This Greek yogurt bark is studded with fresh sliced strawberries and chocolate chips.
Healthy Frozen Yogurt Bark
This yogurt bark is a creamy blend of Greek yogurt, honey, and protein powder and is topped with berries, granola, and chia seeds. Use gluten free granola to keep it gluten free.
Chocolate Banana Yogurt Bark
This recipe has been shared over 150,000 times on Pinterest…. Isn't that crazy? What's not to love about chocolate and bananas.
Matcha Yogurt Bark
This matcha-flavored Greek yogurt bark is perfect for energizing you in the morning. The raspberries add a subtle sweetness.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
