Blueberry Lemon “Icebox Toast”
This is what happens when frozen yogurt bark meets toast, and somehow… it works!
Creamy lemon yogurt, juicy blueberries, and a drizzle of honey freeze into a thick, cheesecake-like layer you spread over toast for a cold, creamy, slightly crunchy summer breakfast to fuel your day!
Plus? The 10g of fiber will keep your hunger at bay and your digestive system movin’ along in the best way possible!
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Ingredients
Directions
- In a small bowl, stir together the Greek yogurt, protein powder, lemon zest and juice from your lemon until smooth.
- Spread the mixture onto a piece of parchment paper in two thick rectangles about the size of your toast.
- Sprinkle blueberries and chia seeds over the top, gently pressing them into the yogurt mixture. (If you’d like, you can mix the chia seeds into the yogurt for a less crunchy version.)
- Freeze for 1–2+ hours, until firm but ideally still slightly creamy. (Note: fully frozen works to for meal prep, just let them sit on the counter for ~5 minutes to soften a bit!)
- Place half of the almond butter onto the center of each slice of bread (it doesn’t need to be fully spread, you want enough in one area for the frozen yogurt to stick!)
- Place the frozen yogurt layer on top of the almond butter topped toast and enjoy immediately.
Notes
- Swap blueberries for strawberries, raspberries, or blackberries.
- For extra lemon flavor, add a little more zest right before serving.
- If you prefer a sweeter version, use vanilla Greek yogurt or add honey.
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