Cottage Cheese Bark with Berries
Servings: 6 servings
Calories: 195kcal
Frozen high-protein cottage cheese bark blended with Greek yogurt, layered with strawberries and blueberries, and finished with coconut. A no-bake, make-ahead, red, white & blue Fourth of July treat.
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Ingredients
- 2 cups whole-milk cottage cheese small-curd, 4% fat
- 1 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons honey plus more to taste
- 1 cup fresh strawberries thinly sliced and patted dry
- 1 cup fresh blueberries patted dry
- ½ cup shredded unsweetened coconut
Instructions
- Line a sheet pan or freezer-safe tray with parchment and make sure it fits in your freezer.
- Blend the cottage cheese, Greek yogurt, vanilla, and honey until completely smooth, scraping down the sides as needed. Taste and add more honey if you want, keeping in mind freezing mutes sweetness.
- Pat the strawberries and blueberries dry and fold them through the base by hand, so the color streaks through.
- Spread the base onto the parchment in an even layer about ¼ inch thick, then scatter the coconut over the top.
- Freeze flat until solid, about 4 hours.
- Lift the bark off the parchment and break or cut it into pieces. Serve straight from frozen and keep extras in the freezer.
Notes
- Substitute honey with sweetened condensed milk for a creamier, sweeter base, starting low and tasting as you go.
- Pat the berries dry before folding them in so the bark doesn't turn icy.
- Use the coconut raw and unsweetened so it stays white. Leave it off if you'd rather keep the top just berries.
- Store in an airtight container in the freezer for up to two months, with parchment between layers so the pieces don't stick.
Nutrition
Calories: 195kcal | Carbohydrates: 20g | Protein: 12g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 236mg | Potassium: 209mg | Fiber: 2g | Sugar: 16g | Vitamin A: 114IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 1mg
