Gluten-free yoghurt protein bark

Recipe byEgmont Honey

Not only does this yoghurt protein bark look pretty, it also tastes delicious and is packed with protein

Ingredients

500g Greek yoghurt (or you could try using our H&B Kefir!)
1 scoop vanilla protein powder
85g Manuka honey
1 bag of Fruitfetti (we chose strawberry & peach)
113g coconut chips
225g macadamia nuts, roughly chopped
170g dried cranberries

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Healthy Diet

If we could, we'd use Manuka honey in every recipe, and this one's no exception. Try making this sweet, creamy treat with yoghurt or kefir.

Method

Step 1

Put the yoghurt into a bowl, add in the protein powder and the honey and mix well to combine

Step 2

Divide the mixture in two and add the Fruitfetti to one half, mixing well until fully blended together

Step 3

Line a tray with baking paper and spoon the yoghurt mixture out into four thick lines, alternating the colours as you go, keeping the thickness roughly the same – about 7mm thick

Step 4

Drag a chop stick or skewer through the mixture to create a swirl pattern. Then scatter with the coconut, nuts and cranberries. Freeze for at least four hours or until solid

Step 5

Remove from the freezer and break into pieces. Put into a bag, seal then return to the freezer so you can keep dipping in for a sweet treat when you like