Frozen Peanut Butter Yogurt Bark
Cool down with a sweet, nutty treat by whipping up this easy low-FODMAP frozen peanut butter yogurt bark that is fully SIBO-friendly. This effortless, no-cook recipe blends creamy lactose-free Greek yogurt with rich peanut butter and a touch of pure maple syrup until silky smooth. Spread into a thin layer, topped with fresh, juicy blueberries, and frozen until crisp, it creates a satisfyingly crunchy, protein-packed snack or dessert that feels like a decadent indulgence.
Perfectly tailored for sensitive digestive tracts, this gluten-free and lactose-free snack keeps common gut irritants entirely off your plate. By utilizing lactose-free dairy and keeping the peanut butter and blueberry portions well within safe, low-FODMAP thresholds, you can tame your sweet tooth completely free of bloating, gas, or stomach discomfort. It is an exceptional, refreshing choice for anyone managing IBS symptoms, following a strict SIBO protocol, or looking for a clean, whole-food frozen treat.
Ingredients
- ¼ Cup Lactose-free Greek Yogurt
- 1 Tsp. Peanut Butter
- 1 Tsp. Maple Syrup
- 1 Tbsp. Blueberries
Preparation
Step 1
In a small bowl, mix Greek yogurt, peanut butter, and maple syrup until smooth and fully combined.
Step 2
Spread mixture thinly onto parchment paper or a small tray.
Step 3
Evenly scatter blueberries over the surface and gently press them in.
Step 4
Place in freezer and freeze for 2–3 hours until fully solid.
Step 5
Break into pieces and store frozen until ready to eat.
