Chunky Vanilla Greek Yogurt Bark

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chunky Vanilla Greek Yogurt Bark

YOUR SOLIN GENERATED RECIPE

Chunky Vanilla Greek Yogurt Bark

Creamy Greek yogurt spread thin and frozen with crunchy walnuts and tart berries for a refreshing, protein-packed treat that snaps with every bite.

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NUTRITION

535kcal
Protein
44.0g
Fat
23.9g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek yogurt

1 tbsp Maple syrup

1 tsp Vanilla extract

1 oz Walnuts

0.5 cup Fresh raspberries

1 tbsp Hemp hearts

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PREPARATION

  • 1

    Line a rimmed baking sheet with parchment paper.

  • 2

    In a medium bowl, whisk together the Greek yogurt, maple syrup, and vanilla extract until the mixture is smooth and well combined.

  • 3

    Pour the yogurt mixture onto the prepared baking sheet and spread it into an even layer about 1/4-inch thick using a spatula.

  • 4

    Sprinkle the chopped walnuts, fresh raspberries, and hemp hearts evenly over the top, pressing them slightly into the yogurt so they stick.

  • 5

    Place the baking sheet in the freezer for at least 3 to 4 hours or until the yogurt is completely firm.

  • 6

    Remove from the freezer and break the bark into large, chunky pieces by hand or using a sharp knife before serving immediately.

Chunky Vanilla Greek Yogurt Bark

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chunky Vanilla Greek Yogurt Bark

YOUR SOLIN GENERATED RECIPE

Chunky Vanilla Greek Yogurt Bark

Creamy Greek yogurt spread thin and frozen with crunchy walnuts and tart berries for a refreshing, protein-packed treat that snaps with every bite.

NUTRITION

535kcal
Protein
44.0g
Fat
23.9g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek yogurt

1 tbsp Maple syrup

1 tsp Vanilla extract

1 oz Walnuts

0.5 cup Fresh raspberries

1 tbsp Hemp hearts

PREPARATION

  • 1

    Line a rimmed baking sheet with parchment paper.

  • 2

    In a medium bowl, whisk together the Greek yogurt, maple syrup, and vanilla extract until the mixture is smooth and well combined.

  • 3

    Pour the yogurt mixture onto the prepared baking sheet and spread it into an even layer about 1/4-inch thick using a spatula.

  • 4

    Sprinkle the chopped walnuts, fresh raspberries, and hemp hearts evenly over the top, pressing them slightly into the yogurt so they stick.

  • 5

    Place the baking sheet in the freezer for at least 3 to 4 hours or until the yogurt is completely firm.

  • 6

    Remove from the freezer and break the bark into large, chunky pieces by hand or using a sharp knife before serving immediately.