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HIGH PROTEIN FRUIT YOGURT SQUARES

5 from 1 vote
Craving a delicious and healthy snack? Enter the High Protein Fruit Yogurt Squares. This mouthwatering treat combines the richness of yogurt with the natural sweetness of fruit, providing an optimal balance of taste and nutrition. Perfect for post-workout snacks or a quick energy boost any time of day. Dive into this scrumptious journey with AH7 and let’s get our culinary muscles flexing!
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Prep Time 30 minutes
Total Time 3 hours
Servings: 4
Course: Dessert
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Greek Yogurt: 2 cups 480 mL
  • Mixed Fresh Fruit like strawberries, blueberries, and kiwi: 1 cup (240 mL)
  • Vanilla Extract: 1 tsp 5 mL
  • Honey: 2 tbsp 30 mL
  • Chia Seeds: 2 tbsp 30 mL
  • Whole Rolled Oats: 1 cup 240 mL
  • Unsweetened Protein Powder: 1/4 cup 60 mL

Method
 

  1. In a large mixing bowl, combine the Greek yogurt, vanilla extract, honey, and protein powder. Mix well until smooth.
  2. Gently fold in the mixed fresh fruits into the yogurt mixture, ensuring they are evenly distributed.
  3. In a separate bowl, mix the chia seeds with the rolled oats.
  4. Gradually add the chia-oat mix into the yogurt mixture, stirring continuously to avoid clumps.
  5. Pour the mixture into a square baking dish, spreading it evenly.
  6. Pop the dish into the refrigerator and allow it to set for at least 3 hours. The longer it sets, the firmer your High Protein Fruit Yogurt Squares will be.
  7. Once set, remove from the fridge and cut into square pieces. You’re now ready to savor the deliciousness!

Notes

For a tangy twist, consider adding a sprinkle of lemon or orange zest to your yogurt mix.
Remember, the kind of fruit you pick can change the flavor profile dramatically. Mango chunks or raspberry pieces can be brilliant additions.
If you’re not a fan of oats, try using flaxseeds or crushed nuts for a bit of crunch.
Always use fresh fruits for the best taste and nutritional value. However, in a pinch, unsweetened dried fruits can also do the trick.