MACRO FRIENDLY DESSERT: SALTED CARAMEL APPLE YOGURT BARK

Tracking your macros doesn’t have to be restrictive and in fact, we pride ourselves on coaching our clients on ways to be more flexible with their food choices. We feel it’s important to include foods that you love and that means dessert and sweet treats! However, it can be tough to satisfy a sweet craving when you have weight loss goals or are trying to stay aligned with a calorie deficit, so finding something that allows you to do both is a win-win situation! 

This peanut butter salted caramel apple yogurt bark is the perfect sweet treat for this season (or any season, really!) It’s super easy to make and for 22g of protein per serving, it can actually play a role in helping you nail your protein goals!

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PEANUT BUTTER SALTED CARAMEL APPLE YOGURT BARK

PREP TIME: 5 minutes || FREEZE TIME: 6 hours || Makes 6 servings

WHAT YOU NEED:

• Yogurt bark base:

  • 32 oz. Nonfat vanilla Greek yogurt (we used Dannon Oikos triple zero)

  • 150g Apple, fresh, chopped

  • 5g Course sea salt

  Peanut butter caramel sauce:

  • 80g Peanut butter

  • 30g PB Fit peanut butter powder

  • 45g Maple syrup

  • 5g Vanilla extract

  NOTES:

  • For higher protein content, you could do a half-and-half mixture of yogurt and blended cottage chees

  • You can make this recipe dairy-free by using a dairy-free yogurt alternative. We’ve found that Silk plain dairy-free yogurt and Kite Hill Greek dairy-free yogurt have the best macros for higher protein options. The texture of these isn’t quite as thick as a normal dairy-based yogurt, so freeze time may be a bit longer.

WHAT TO DO:

1. Line a baking sheet with parchment paper and lightly spray with cooking oil spray.

2. Using a spatula, spread the yogurt out on the baking sheet, creating an even layer. Set aside while you make the peanut butter caramel sauce.

3. To make the sauce, add all sauce ingredients to a small mixing bowl and whisk (or use a stick blender) until all ingredients are combined and it starts to thicken. This may take a few minutes -- as you incorporate more air into the sauce this will cause it to thicken.

4. Drizzle the sauce over the yogurt layer and swirl using a toothpick (could also use a fork or a butter knife). Add the apples and finish with a sprinkle of sea salt.

5. Freeze for at least 6 hours or overnight for the yogurt to harden.

6. Remove from the freezer and peel away from the parchment paper. Gently break in half (so it’s small enough to fit on a cutting board) and then cut (or break) into even-sized squares. Store in an airtight container in the freezer for up to a month.

GIVE IT A TRY:

• You can use this same process to make lots of other flavors of yogurt bark to fit your tastes! Some ideas:

• Strawberries or other berries with chocolate chips or a chocolate drizzle

• Banana with the peanut butter caramel sauce from above and chopped peanuts or chocolate chips

• Add mint extract to the yogurt and sprinkle with mini chocolate chips

• This can be a tough one to break into exactly even portions, so in order to find an accurate serving size, we recommend weighing your total batch of bark (after freezing) and then divide that number by 6 to match our macros below.

MACROS PER SERVING: 22P/8F/22C

You can find the recipe in the MyFitnessPal database by searching “Peanut butter caramel apple yogurt bark”.

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Find more macro-friendly recipes here or grab our free cookbook Everyday Macros here for simple and streamlined meal prep recipes and ideas.