Description
Light, zesty, and protein-packed — this frozen yogurt bark tastes like key lime pie without the fuss. It’s creamy, crunchy, and perfect for hot afternoons or grab-and-go snacks.
Ingredients
Scale
- 2½ cups plain Greek yogurt (use non-fat or low-fat for more protein; swap a dairy-free yogurt if needed)
- 3½ tablespoons fresh key lime juice
- 2 tablespoons powdered Swerve (or 1 tablespoon honey — adjust to your sweetness preference)
- 1 teaspoon vanilla extract
- 1 tablespoon grated lime zest
- 1 scoop vanilla protein powder (regular or plant-based)
- ⅓ cup crushed gluten-free graham crackers (I used Simple Mills Honey Cinnamon Sweet Thins)
- ¼ cup unsweetened, toasted coconut flakes
Instructions
- In a bowl, whisk together the Greek yogurt, key lime juice, vanilla protein powder, sweetener, vanilla extract, and lime zest until the mixture is smooth and evenly flavored. Taste and tweak the sweetness if needed.
- Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the yogurt blend into a thin, even layer (aim for about ¼ inch thick).
- Scatter the crushed graham crackers and toasted coconut over the top, pressing them lightly so they adhere to the surface. Sprinkle a little extra lime zest if you want a bright pop.
- Transfer the sheet to the freezer and chill for 2–3 hours or until solid.
- Remove the frozen slab, peel off the paper, and break or cut the bark into irregular pieces.
- Enjoy immediately or pack the pieces into an airtight container for the freezer.
Notes
- Variations & swaps
- Use regular limes if key limes are unavailable — still delicious.
- Swap in berries, chopped nuts, dark chocolate chips, or a swirl of nut butter for different flavor profiles.
- For a keto version, choose a low-carb protein powder and erythritol-based sweetener.
- Expert tips
- Full-fat yogurt reduces iciness — if you don’t like a frozen, icy texture, try full-fat Greek yogurt.
- Prevent clumps: If your protein powder lumps, whisk it with a tablespoon of warm water first, then fold into the yogurt.
- Press toppings in so they don’t fall off when you eat the bark.
- Storage
- Keep the bark in a single layer or separated with parchment in an airtight container in the freezer for up to 2 weeks. Let pieces sit at room temperature 1–2 minutes before eating if you prefer a softer bite.
- Quick note: This recipe is ridiculously flexible — make it your own and enjoy a bright, healthy frozen treat all summer long.
Nutrition
- Serving Size: 1serving
- Calories: 201kcal
- Sugar: 12g
- Sodium: 87mg
- Fat: 7g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 24mg