Greek Yogurt Bark With Raspberries

Nutrition Snapshot

  • About 14 grams of protein and 151 milligrams of calcium in two pieces, from Greek yogurt, in a dessert that carries the nutrients a smaller appetite runs short on.
  • Yogurt also carries vitamin B12, and the raspberries bring about 2 grams of fiber and polyphenols for very little sugar.
  • The trade-off: there is a tablespoon of honey across the pan, less than a teaspoon a serving, and the bark melts fast, so it is eaten straight from the freezer. The card shows the figures.

Three cups of Greek yogurt stirred with vanilla and a spoon of honey, spread a half inch thick on a parchment-lined pan, and scattered with frozen raspberries and pumpkin seeds. The pan goes into the freezer for three hours, and the sheet is broken into twelve rough pieces and kept in a bag in the freezer.

Two pieces are dessert, eaten cold and fast, and they taste like frozen yogurt without the machine.

Why This Bark Is Great for a Dessert on Fewer Calories

A GLP-1 medication cuts what a person eats by a third or more, and it cuts the nutrients along with the calories. The body notices some before others: iron, calcium, and vitamin B12 are the shortfalls that show up most often on blood tests a few months in. With fewer calories to spend, every food has to carry something.

Dessert is the meal where that rule is most often broken. A cookie or a scoop of ice cream after a six-bite dinner is a real share of the day’s calories with almost nothing in it. Dessert does not have to go, and it does have to carry something.

A Dessert That Carries Two Shortfalls

Greek yogurt is one of the few sweet-tasting foods that carries both calcium and B12 in a real amount, and it carries protein besides, about 14 grams in two pieces of this bark. The raspberries add fiber, which most people on a GLP-1 also run short on, and color, for very little sugar.

Which nutrients to watch on a GLP-1, and which foods carry them in a small portion, is in Eating on a GLP-1: Protein First, Small Volumes, and What to Skip.

Two pieces of this bark and one small cookie carry about the same calories. The bark carries about 151 milligrams of calcium, a good share of a day’s B12, 14 grams of protein, and 2 grams of fiber. The cookie carries flour, sugar, and butter.

On a normal appetite the difference is small, because the rest of the day makes up for it. On a GLP-1, where the rest of the day is a few hundred calories, dessert is a meaningful fraction of what gets eaten, and the difference is the whole point.

A Freezer Dessert That Portions Itself

Bark breaks into pieces of roughly the same size, and two pieces is the portion, so there is no scooping and no deciding. It keeps two months in a freezer bag and is eaten straight from the freezer, because it softens within minutes. A single piece is a reasonable answer on a day when even dessert is too much. Frozen blueberries, mango, or sliced strawberries work the same way.

Pieces of frozen Greek yogurt bark with raspberries and pumpkin seeds in a small plate.

Greek Yogurt Bark With Raspberries

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Greek yogurt stirred with vanilla and a spoon of honey, spread thin on a parchment-lined pan, scattered with frozen raspberries and pumpkin seeds, frozen solid, and broken into twelve pieces. Two pieces are a cold, small dessert with about 14 grams of protein and 150 milligrams of calcium.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 serving (2 pieces)
Course: dessert, Snack
Cuisine: American
Calories: 142
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups plain Greek yogurt (2 percent or nonfat)
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups frozen raspberries
  • 3 tablespoons pumpkin seeds
  • a pinch of ground cinnamon (optional)

Equipment

  • Rimmed sheet pan (about 13 by 9 inches)
  • parchment paper
  • Freezer bag

Method
 

  1. Line a rimmed sheet pan with parchment. Stir the yogurt, honey, and vanilla together until smooth.
  2. Spread the yogurt on the parchment in an even layer about 1/2 inch thick; it will not fill the whole pan.
  3. Scatter the frozen raspberries over the top and press them in lightly. Scatter the pumpkin seeds and cinnamon over.
  4. Freeze flat until solid, at least 3 hours. Lift the parchment, break the bark into about 12 pieces, and store them in a freezer bag up to 2 months.
  5. Eat straight from the freezer, 2 pieces a serving; the bark softens within a few minutes at room temperature.

Nutrition

Calories: 142kcalCarbohydrates: 12gProtein: 14gFat: 4.6gSaturated Fat: 1.9gSodium: 43mgPotassium: 266mgFiber: 1.6gSugar: 9.4gCalcium: 151mgIron: 0.7mgMagnesium: 45mgPhosphorus: 227mgCholine: 21mg

Notes

No-honey version: skip the honey and let the raspberries carry the sweetness; the bark is tarter and still good. For more protein, use a high-protein Greek yogurt or stir 2 tablespoons of unflavored protein powder into the yogurt, about 3 grams more a serving. Frozen blueberries, chopped mango, or sliced strawberries work in place of raspberries. Dairy-free: a thick plant yogurt freezes the same way with less protein and calcium unless it is fortified. Thin, even spreading matters; a thick slab is hard to break and hard to bite.

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Gluten Free

Greek yogurt, raspberries, pumpkin seeds, honey, and vanilla are naturally free of gluten, and this dessert has no grain in it. For people with celiac disease, check the pumpkin seeds for a gluten-free label, since some are roasted on shared lines, and the vanilla extract for the same. People who avoid gluten by preference can use any brand.

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