High Protein Banana Split Dilly Bars Recipe
These High Protein Banana Split Dilly Bars are a delicious and healthier take on Dairy Queen’s classic ice cream bar. Made with a creamy blend of Greek yogurt, fresh chopped fruits like strawberries, bananas, pineapples, and cherries, these bars are protein-packed and naturally sweetened with honey and vanilla. They’re frozen to perfection, then dipped in a rich, crunchy chocolate shell with a hint of coconut oil and topped with crushed peanuts for added texture. Perfect as a guilt-free frozen treat or a post-workout snack, these bars are easy to prepare and ideal for freezing and enjoying anytime.
- Prep Time: 9 minutes
- Cook Time: 0 minutes active cooking, plus 4 hours freezing
- Total Time: 4 hours 9 minutes
- Yield: 12 small bars
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Low Fat
Ingredients
Fruit Mixture
- 1 cup chopped strawberries
- 1/2 cup chopped bananas
- 1/2 cup chopped pineapples
- 1/2 cup chopped cherries
Base Mixture
- 2 cups plain Greek yogurt or dairy-free yogurt of choice
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 scoop vanilla protein powder (optional)
Coating and Toppings
- 1 cup semi-sweet chocolate chips
- 1-2 tbsp coconut oil
- 1/4 cup crushed peanuts
Instructions
- Prepare the Fruit Yogurt Mixture: In a large bowl, combine the chopped strawberries, bananas, pineapples, and cherries with the plain Greek yogurt, honey, and vanilla extract. Add the optional vanilla protein powder if using. Mix thoroughly to ensure the fruits and yogurt are evenly distributed.
- Form the Bars: Line a baking sheet with parchment paper. Spoon a couple of tablespoons of the yogurt and fruit mixture onto the sheet, shaping them into clusters or bars. Insert a popsicle stick into each cluster. Alternatively, you can use a candy bar mold for a uniform shape.
- Freeze the Bars: Place the shaped bars or mold into the freezer and freeze until completely solid, about 2 hours.
- Melt the Chocolate: Once the bars are frozen, place the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15 to 30-second intervals, stirring well between each, until the chocolate is smooth and fully melted.
- Dip and Decorate: Remove one frozen bar at a time from the freezer and dip one side into the melted chocolate. Place back onto the baking sheet. Drizzle additional melted chocolate over the bars and sprinkle with crushed peanuts for a crunchy topping.
- Set the Chocolate Coating: Return the dipped bars to the freezer for a few more minutes to allow the chocolate to harden completely.
- Storage: Store the finished bars in a freezer-safe, airtight container with parchment paper between layers to prevent sticking. Consume within 2 weeks for best taste and texture.
Notes
- Non-Dairy Option: Use your favorite non-dairy plain yogurt and dairy-free chocolate chips for a dairy-free treat.
- Vegan Modification: Use the non-dairy version and substitute honey with maple syrup to make it vegan-friendly.
- Gluten-Free: Naturally gluten-free. Ensure all ingredients have no cross-contamination for severe allergies.
- Low-Carb Info: Each bar contains approximately 12 net carbs, making them a lower-carb choice, though not suitable for strict keto diets.
- Yogurt Consistency: Using full-fat yogurt helps prevent icy crystals forming after freezing. Bars made with lower-fat yogurt may develop iceiness but remain tasty.
- Serving Tips: Serve straight from the freezer for optimal flavor and texture. Avoid thawing or defrosting.
- Storage Tips: Use airtight freezer containers with parchment layers to prevent sticking. Consume within two weeks for the best quality.
