- Calories: 50
- Protein: 7 g
- Total Fat: 1 g
- Unsaturated Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 5 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 0 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 20 mg
*New and improved!* If you liked the previous version, you will LOVE this one— it’s easier, thicker, creamier, and even more delicious (if that was even possible?!)
This Key lime pie bark is sublime! Studded with lime zest and crushed graham crackers, this frozen treat is making its way into the limelight (sorry, couldn’t resist). The star of the bark: 2% Greek yogurt — it freezes better than non-fat and offers protein and creaminess for a perfectly chilled and smooth treat. Also, if you can’t find key lime juice, regular lime juice works perfectly fine, too. You can break the pieces into whatever size you like; you’re the boss of your bark. A pie-fect blend of sweet and tart, this recipe is sure to have you singing “lime yours” for days (shoutout to Jason Mraz).
- Recipe notes:
- The yogurt
• Be sure to scrape all the yogurt from the 32-ounce container to spread on your baking sheet – you’ll need it for a nice thick layer.
• I like to use 2% reduced-fat, vanilla-flavored Greek yogurt. While a nonfat (0%) Greek yogurt will also work, I find the nonfat varieties become a bit icier and less creamy.
• I prefer to buy brands without added sugar, like Oikos PRO vanilla, which is sweetened with Stevia and Monkfruit. However, you can also buy plain 2% Greek yogurt and sweeten it up yourself by adding a sugar substitute of choice, or 1/3 cup honey or maple syrup.
• If you prefer the sour taste of plain Greek yogurt, there’s no need to buy a flavored brand—stick with the plain.
- Freezing and storage
• Place in the freezer for at least 3 hours to set. Remove the baking sheet, break it up into pieces, and transfer to a freezer bag to store (this is a more efficient way to store since the baking sheet takes up so much space). Serve and enjoy straight from the freezer—and right before eating it—as the yogurt starts to melt pretty fast!
- Baking sheet
• Here, I use a standard half-sheet (18-by-13 inches) but if you only have a quarter-sheet (13-by-9 inches), simply half the recipe.
- Prep time
- Total Time
- • 32-ounce 2% vanilla Greek yogurt
- • 4 tablespoon key lime juice (or regular lime juice)
- • 1 tablespoon lime zest
- • 4 to 5 graham cracker sheets
Line a half-size baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine the yogurt lime juice, and zest until smooth.
Pour mixture onto the lined baking sheet. Using a spatula or the back of a spoon, smooth the mixture so it’s evenly distributed on the sheet. Sprinkle the graham cracker over the top and gently pat with fingers to set toppings. Top with extra lime zest if desired.
Place in the freezer for at least 4 hours to set. Remove the baking sheet, break it up into pieces, and transfer to a freezer bag to store (this is a more efficient way to store since the baking sheet takes up so much space). Serve and enjoy straight from the freezer as the yogurt starts to melt pretty fast.
Nutrition provided per piece.
Try these Key Lime Pie Pops!