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Strawberry Yogurt Bark on plate with flavours

Sink your teeth into this irresistible high-protein strawberry yogurt bark—an easy snacking option that’s as delicious as it is nutritious.

This yogurt bark isn’t just tasty– and a great low-sugar alternative to a chocolate bark—it’s also bursting with flavour and a breeze to whip up!

The use of the Rose and Tahitian Bean Flavour Drops in this recipe adds a touch of luxury, giving it a gourmet twist. The subtle floral notes of the Rose perfectly complement the sweetness of the strawberries, while the Tahitian Bean adds that sweet vanilla depth of flavour that really takes this bark from ordinary to extraordinary!

low sugar Strawberry Yogurt Bark on tray no flavours

So whether you’re looking for a satisfying post-workout snack, a guilt-free dessert, or a tasty treat to enjoy anytime, this high protein, low sugar yogurt bark has you covered. So go ahead, and indulge in a little luxury without compromising on taste or nutrition. You deserve it!

High Protein Strawberry Yogurt Bark

Recipe by Autumn Ongaro | Evolving Autumn

Course Dessert, Snack

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings 6

Ingredients

2 cups plain greek yogurt
1/2 cup sliced strawberries
1/4 cup chopped pistachios (substitute with pumpkin seeds for nut-free option)
2 tbsp honey (omit for a no-sugar option or substitute with your favourite sweetener)
40 drops Hedessent Tahitian Bean Flavour Drops
20 drops Hedessent Rose Flavour Drops
Pinch salt

Instructions

Line a baking sheet with parchment paper.
In a small bowl, combine the Greek yogurt, salt, Tahitian Bean, and Rose Flavour Drops. If using a powdered sweetener, instead of the honey, combine that as well. If using honey, do not add at this step.
Evenly spread on the parchment lined sheet, about a 1/4 inch thick.
Evenly spread on the sliced strawberries and pistachios, and drizzle on the honey if using.
Place flat in the freezer and freeze for at least 2 hours or until very firm.
Remove from the freezer and use your hands to break the bark into pieces. Enjoy immediately, or store in the freezer in a parchment-lined container and remove pieces as needed.

Video

Meet Autumn Ongaro

Autumn is a food photographer, recipe developer, food educator, and gardener. She conjures divine dishes using the bounty of fresh, seasonal ingredients as her inspiration. Autumn’s recipes are flavour forward, approachable and aim to inspire connection to each ingredient. Her newly published book FEAD: A Taste of Home in Norfolk County carries you through the four seasons as she shares the histories of local farms and transforms their beautiful crops into approachable dishes. You can follow along with her delicious adventures on Instagram @evolvingautumn.