Description
These Lemon Blueberry Swirl Frozen Yogurt Bars are loaded with protein and antioxidants, so feel free to “indulge” in dessert! They are made with almonds, protein powder, high-protein yogurt, organic cream cheese, lemon, honey and blueberries. Packed with so many filling ingredients, you could almost eat them for breakfast!
Ingredients
For the crust:
- 1 cup ground almonds (not almond flour)
- 1/4 cup vanilla plant-based protein powder
- 1/4 cup virgin coconut oil (melted)
For the blueberry swirl:
- 1 cup blueberries (fresh or frozen)
- 1 tbsp water
- 1 tsp tapioca starch
For the yogurt mixture:
- 1 cup plain Skyr Icelandic yogurt (4% M.F.) (See note)
- 1 – 200 g pack of organic cream cheese
- 1/4 cup honey
- 1 tbsp vanilla extract
- juice and zest from half a lemon
Instructions
- Pre-heat oven to 350 degrees and grease a 8 inch square tart pan.
- In a small bowl, add the ground almonds, protein powder and coconut oil and stir together until it gets a bit crumbly and sticks together. Press into the bottom of the tart pan and bake for 8-10 minutes. Let cool completely.
- In a small sauce pan, add the blueberries. Bring to a low boil and simmer until stewed together. In a small bowl, combine the water and tapioca starch and stir until the starch is dissolved. Slowly pour into the blueberry mixture and stir vigorously until well combined and mixture begins to thicken. Let cool.
- In a medium-sized bowl, add the cream cheese and beat on high until creamy (about 1 minute). Add the yogurt, honey, vanilla, lemon juice and zest and beat on low until combined. Add the blueberry mixture and fold it around a few times with a spoon to create the blueberry swirl. Do not beat in the blueberry mixture.
- Pour the yogurt/blueberry mixture on top of the crust.
- Place in freezer for 2-3 hours until almost frozen. Cut into 16 squares. If it fully freezes, just let it sit at room temperature for 5-10 minutes before serving. Store leftovers in the freezer.
Notes
- I use the President’s Choice brand Skyr yogurt. I’ve tried these Lemon Blueberry Swirl Frozen Yogurt Bars with both the 0% M.F. and the 4% M.F Skyr yogurt. While I enjoy the 0% for yogurt bowls, I prefer the 4% in this dessert as it has cream added to it, which adds a creamier texture to the frozen yogurt and helps prevent it from getting too icy.
