low-carb greek yoghurt bark

To be honest, I would take my gluten intolerance over a lactose sensitivity anyday. I just could not imagine NOT to have dairy in my diet – I know I know, this is practically the only part of being paleo which I do not follow 100%.

But as with many theories and lifestyles, I believe we should not aim for “being”  certain kind of label, but to eat and do what’s good for us in the end. And opting for full-fat, non-flavored dairy products works for me and I benefit from it a lot, so why not have it in moderation.

My favorites are the milk in my coffee and greek yoghurt – both got great amounts power-boosting protein and bone-building calcium. Dairy can also help you lose weight and fend off a cold. Here’s the scoop on the benefits of yogurt — and how much you should eat. Whether you opt for greek yogurt or organic/almond/coconut yoghurt or the one with goats milk – you will see the benefits instantly – I just personally can not recommend soy, as legumes are off my menue and do not work with my stomach so well.

Yoghurt can help you keep/get a flat stomach by stopping sugar cravings and by substituting unhealthy snacks with cup a day.

Yogurt contains “good-for-you bacteria”, as its’ special strains of probiotics meant to help regulate your digestion or strengthen your immune system.

Yoghurt can help your smile, as its sugar content (lactose) doesn’t cause cavities.

A cup of yogurt a day can help you recover faster after a workout with a high protein rate to rebuilt muscles.

So I actually manage to get my daily dose of dairy – it would be way harder for me than avoiding grains.

But good news – lactose-intolerant people vary in how much lactose they can tolerate – yoghurt and aged cheese are easier to digest because processing has already broken down some of the lactose.

So maybe you can go ahead and try this delicious, healthy snack option – free of refined sugar and loaded with good protein and fats.

Greek Yoghurt Bark - Raspberry and Nuts
Serves 1
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Prep Time
5 min
Cook Time
10 min
Total Time
10 min
Prep Time
5 min
Cook Time
10 min
Total Time
10 min
  1. 1 cup of natural or sugar-free greek yoghurt (or non-dairy variety of your choice)
  2. sweetner of your liking (I used my myprotein vanilla flav drops)
  3. 1 handful of raspberries
  4. 1 tbs chopped nuts
  1. Mix your yoghurt with your sweetner and stir well with some of your chopped nuts.
  2. Line a baking dish with non-stick parchment paper and layer your yoghurt-nut mixture - spread as thin or thick as you like, probably 1/2 inches work fine.
  3. Top the spread with your raspberries and remaining nuts.
  4. Stick the baking dish in your freezer for 8 to 10 hours, best overnight.
  5. Then remove it from the parchment paper und break/chop into rough pieces to nibble on.
  6. The bark can be kept fresh in a ziplock bag in your freezer.
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