Almond Mint Chocolate Chip Protein Yogurt Bark
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If you’re here for a protein yogurt bark recipe, it’s fair to say you maintain a high level of fitness and understand the importance of protein in a healthy diet. You take your training and nutrition seriously, and your progress is rarely derailed. But let’s be honest, even the fittest in the world need to occasionally scream for ice cream.
Traditional yogurt bark is great, but I think we all know we really want the real deal—ice cream. That’s why I was super excited when BSN approached me about sponsoring recipes using their line of Cold Stone Creamery Syntha-6 protein powder. Yes, I said Cold Stone Creamery protein powder. Gone are the days of sad, flavorless protein desserts.
Thanks to almonds and real chocolate chips, this protein yogurt bark has the perfect amount of texture while still melting in your mouth like real ice cream with toppings . The entire recipe has 50 grams of protein, only 600 calories, and only four ingredients. You’ll have this protein yogurt bark prepped and in the freezer in minutes.
And since you’ll be wanting more, I’ve included recipe notes for doubling or tripling the recipe for bulk yogurt bark prep.
Protein Yogurt Bark Ingredients
BSN recently released three flavors—Mint Mint Chocolate Chocolate Chip, Germanchokolatekake, and a Birthday Cake Remix. In this recipe, we’ll be using BSN Syntha-6 Mint Mint Chocolate Chocolate Chip.
If you’ve been reading my blog for a while, I’ve likely mentioned my time working for GNC in 2011. It’s honestly what sparked my interest in nutrition and pursuit of a nutrition degree. Anyway, during my time there, it was well known that Syntha-6 stood above the rest in terms of flavor. The milkshake-like taste and consistency of Syntha-6 are unbelievable for a shake with 22 grams of protein.
You’ve probably seen me mention that using a blend of proteins is the way to go for best results with high protein baked goods. So, I love that Syntha-6 uses a blend of proteins in their formula.
A huge thank you to BSN for sponsoring this recipe. You can grab a tub of the Cold Stone Creamery Syntha-6 here.
As I mentioned in the intro, you’ll only need four ingredients. Beyond the protein powder, here’s what you’ll need for this almond mint chocolate protein yogurt bark:
- Sliced Almonds – As you can see in the photos, the amount called for in the recipe fully covers the yogurt bark. If you’re looking for a way to reduce the calorie content in your protein yogurt bark, you could easily cut the amount of almonds in half. Doing so would cut the total calories by 85 and the fat by 7.5 grams.
- Mini Chocolate Chips – In the photos, I used 2 Tbsp (28g) of mini chocolate chips. I know it sounds like crazy talk, but that was too many as a topping. You only have so much surface area to work with and if you load too much on top of the yogurt bark, things won’t stick and will fall off when you eat it. If you wanted to add more chocolate chips, mix them directly into the yogurt and save half for toppings.
- Fat Free Greek Yogurt – I used vanilla, but you could roll with plain or sweeten plain with a bit of stevia or a low calorie sweetener.
Okie doke, that’s all ya need to know. Enjoy your protein yogurt bark! And if you’re looking for another recipe idea with this protein powder, check out the no bake protein bites below the recipe card.
Almond Mint Chocolate Protein Yogurt Bark
4-ingredient protein yogurt bark using BSN Syntha-6 Mint Mint Chocolate Chocolate Chip protein powder
- 1 C (227g) Fat Free Greek Yogurt vanilla
- 1 scoop (47g) Syntha-6 Mint Chocolate Chip Protein Powder
- 1/4 C (30g) Almond Slivers
- 1 Tbsp (14g) Mini Chocolate Chips
Line a baking sheet or dish that will fit in your freezer with parchment paper. Set aside.
Mix the Greek yogurt and protein powder in a large bowl.
If you'd like to have everything frozen inside the bark, add the almonds and chocolate chips to the mixture and stir well before adding the mixture to the baking sheet. Use a rubber spatula to spread the mixture into a thin layer.
If you'd like the almonds and chocolate chips on top, add the Greek yogurt and protein mixture to the baking sheet. Spread into a thin layer before adding the almonds and chocolate chips.
Pop the baking sheet in the freezer for 3 hours or longer until the protein yogurt bark is frozen. Break into however many pieces you'd like and store leftovers in the freezer.
- You can easily modify the calorie total by adjusting the amount of almonds and/or chocolate chips used. You could always roll with Greek yogurt and protein powder only.
- Macros for 1 scoop of BSN Syntha-6 Cold Stone Creamery Mint Chocolate Chip: 200 calories, 22g of protein, 15g of carbs, and 6g of fat
You should be good to go in the snacks department!