14 Delicious High Protein Desserts with Greek Yogurt in Every Bite

You love dessert, but you also want protein that fuels your day. These 14 Delicious High Protein Desserts with Greek Yogurt in Every Bite give you creamy, tangy treats that pack protein without skimping on flavor.

You’ll find easy no-bake parfaits, baked puddings, portable bars, and light cheesecakes. Each recipe highlights Greek yogurt so every bite boosts protein and adds silky texture. The recipes are practical for weeknights, meal prep, or a sweet finish after dinner.

Pin your favorites, try one this week, and enjoy desserts that taste indulgent and feel smart. These high protein desserts with Greek yogurt in every bite are made for people who want dessert and nutrition together.

1. Berry Almond Greek Yogurt Parfait

This parfait is simple but satisfying. The tang of 1 cup Greek yogurt pairs with sweet berries and crunchy almonds. It’s layered for contrast—creamy, juicy, and toasty.

The texture is silky yogurt, crunchy granola, and plump fruit. It fits breakfast, snack, or dessert. Anyone craving a light, high-protein treat will love it.

Ingredients

• 1 cup plain Greek yogurt (full-fat or 2% as preferred)
• 1 cup mixed berries (strawberries, blueberries, raspberries), fresh
• 1/3 cup sliced almonds, toasted
• 1/4 cup honey or maple syrup
• 1/2 cup rolled oats, toasted
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• Zest of 1 lemon
• Pinch of sea salt

Instructions

1. Toast 1/3 cup sliced almonds in a dry skillet over medium heat for 3–4 minutes. Watch for golden edges. Cool.
2. Toast 1/2 cup rolled oats in the same skillet 4–5 minutes until fragrant and lightly browned.
3. Stir 1 cup Greek yogurt with 1 tsp vanilla, 2 tbsp chia seeds, 1/4 cup honey, and lemon zest in a bowl.
4. Chop strawberries if needed and toss with a few drops of honey.
5. Layer 3 parfait glasses: start with 2 tbsp oats, 1/3 cup yogurt mixture, 1/4 cup berries, and repeat.
6. Top with toasted almonds and a drizzle of honey.
7. Chill 10–15 minutes for chia seeds to plump slightly, or serve immediately.
8. Taste test: yogurt should be creamy and berries should be juicy.

How to Serve It

Serve in clear jars to show layers. Garnish with lemon zest and a mint sprig. Pair with green tea or black coffee. Store covered in the fridge for up to 24 hours; nuts may soften. Make ahead up to a day for quick breakfasts. Great for spring or summer brunches.

2. Chocolate Greek Yogurt Mousse (High Protein Desserts with Greek Yogurt in Every Bite)

This mousse is rich but not heavy. Greek yogurt adds protein and a silky tang that balances dark chocolate. It’s whipped until airy and not too sweet.

You get deep cocoa flavor, smooth texture, and a satisfying finish. Chocolate lovers who want a protein boost will adore this.

Ingredients

• 1 1/2 cups plain Greek yogurt, chilled
• 4 oz dark chocolate (70%), chopped
• 2 tbsp unsweetened cocoa powder
• 3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder (optional)
• 2 tbsp milk (or dairy-free milk)
• Pinch of sea salt
• 2 tbsp cacao nibs or shaved chocolate for garnish
• Fresh raspberries for garnish

Instructions

1. Melt 4 oz dark chocolate with 2 tbsp milk in a double boiler or microwave in 20-second bursts. Stir until smooth. Cool slightly.
2. Whisk 1 1/2 cups Greek yogurt with 3 tbsp maple syrup, 1 tsp vanilla, and pinch of salt.
3. Stir in 2 tbsp cocoa powder and 1 tbsp espresso powder until smooth.
4. Fold melted chocolate into yogurt mixture gently until fully combined.
5. Spoon mousse into 4 small cups and smooth tops.
6. Chill for at least 1 hour to set and chill completely.
7. Before serving, top with cacao nibs and raspberries.
8. Doneness test: mousse should hold soft peaks and not be runny.

How to Serve It

Serve in small glass cups or ramekins. Garnish with fresh raspberries and a sprinkle of cacao nibs. Pair with a mint tea or a small glass of red wine. Store covered in the fridge for 2–3 days. Make ahead and chill for parties.

3. Lemon Ricotta Greek Yogurt Bars

These bars are bright and zesty. Greek yogurt and ricotta keep them moist and high in protein. The crust is buttery and slightly crumbly.

Taste is tart lemon, creamy filling, and a crisp edge. They suit brunch or a light dessert. If you love citrus with creamy texture, try these.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar plus extra for dusting
• 1/2 tsp salt
• 3/4 cup unsalted butter, cold, cubed
• 2 large eggs, room temperature
• 1 cup ricotta cheese
• 1 cup Greek yogurt
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tsp lemon zest
• 2 tbsp cornstarch

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Combine 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp salt.
3. Cut in 3/4 cup cold butter until mixture resembles coarse crumbs.
4. Press crust into the pan firmly and bake 15–18 minutes until edges are lightly golden.
5. Whisk 2 eggs with 1 cup granulated sugar, 1 cup ricotta, 1 cup Greek yogurt, 1/4 cup lemon juice, 2 tsp zest, and 2 tbsp cornstarch until smooth.
6. Pour filling over the hot crust and return to oven.
7. Bake 22–28 minutes until center is set and top is pale golden. Toothpick should come out mostly clean with a few moist crumbs.
8. Cool completely on a rack, then chill 2 hours before cutting.
9. Dust with powdered sugar before serving.

How to Serve It

Cut into squares and place on a light-colored plate. Garnish with thin lemon slices and a dusting of powdered sugar. Pair with Earl Grey tea or a chilled Prosecco. Store in the fridge for 3–4 days. Make ahead up to 48 hours for parties or brunch.

4. Pumpkin Spice Greek Yogurt Cheesecake Cups

These mini cheesecakes blend pumpkin spice and Greek yogurt. They’re lighter than classic cheesecake but still creamy and rich.

You’ll taste warm spices, autumn pumpkin, and tangy yogurt. Perfect for fall gatherings or a cozy treat. Fans of seasonal flavors will smile.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 6 tbsp unsalted butter, melted
• 1 cup canned pumpkin puree
• 1 cup Greek yogurt
• 8 oz cream cheese, softened
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• Pinch of salt
• Optional: whipped Greek yogurt for topping

Instructions

1. Preheat oven to 325°F (160°C). Line a muffin tin with 8 paper liners.
2. Mix 1 1/2 cups graham crumbs, 1/4 cup brown sugar, and 6 tbsp melted butter. Press 2 tbsp into each liner for crust.
3. Beat 8 oz cream cheese until smooth. Add 3/4 cup sugar and 1 tsp vanilla.
4. Add 1 cup Greek yogurt and 1 cup pumpkin puree. Mix until smooth.
5. Add 2 eggs one at a time, then stir in 1 1/2 tsp pumpkin pie spice and salt.
6. Spoon filling over crusts, filling each about 3/4 full.
7. Bake 18–22 minutes until centers are set with a slight jiggle.
8. Cool in the pan for 30 minutes, then chill 2 hours.
9. Top with a dollop of whipped Greek yogurt before serving.

How to Serve It

Serve in jars or on dessert plates. Garnish with cinnamon dusting and a small dollop of whipped Greek yogurt. Pair with hot coffee or spiced cider. Store refrigerated for 3 days. Make ahead and chill overnight for easier serving.

5. No-Bake Peanut Butter Greek Yogurt Bars (High Protein Desserts with Greek Yogurt in Every Bite)

These no-bake bars are peanut-buttery and satisfying. Greek yogurt lightens the filling while adding protein. They’re done quickly and slice cleanly when chilled.

Expect creamy nutty filling and a firm chocolate topping. Great for kids, athletes, or snack prep. You’ll love the peanut aroma and soft bite.

Ingredients

• 1 1/2 cups natural peanut butter, smooth
• 1 cup Greek yogurt
• 1/3 cup honey or maple syrup
• 1/2 cup coconut flour
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• Pinch sea salt
• 1 cup dark chocolate chips
• 2 tbsp coconut oil
• 1/4 cup chopped peanuts for topping

Instructions

1. Line an 8×8-inch pan with parchment.
2. In a bowl, beat 1 1/2 cups peanut butter with 1 cup Greek yogurt, 1/3 cup honey, and 1 tsp vanilla until smooth.
3. Stir in 1/2 cup coconut flour and 1/4 cup cocoa powder. Mix until it thickens.
4. Press mixture evenly into the pan. Smooth the top.
5. Melt 1 cup chocolate chips with 2 tbsp coconut oil until glossy.
6. Pour chocolate over the base and spread evenly.
7. Sprinkle 1/4 cup chopped peanuts on top.
8. Chill 2 hours until chocolate is firm.
9. Cut into 12 bars. Bars should hold shape cleanly.

How to Serve It

Serve chilled for a firm texture. Garnish with flaky salt or extra chopped peanuts. Pair with cold milk or a smoothie. Store in the fridge for up to 1 week or freeze for longer. Make ahead for snack boxes or after-workout treats.

6. Blueberry Greek Yogurt Oatmeal Cookies

These cookies use Greek yogurt for moistness and protein. Fresh blueberries add bursts of sweet-tart juice. They’re chewy with crisp edges.

The flavor is buttery oat, lemony blueberry, and subtle tang from yogurt. Ideal for lunchboxes or a cozy cookie craving. You’ll notice a fresh blueberry aroma.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup Greek yogurt
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Optional glaze: 1/2 cup powdered sugar + 1 tbsp Greek yogurt

Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets.
2. Whisk 1 1/2 cups oats, 1 cup flour, 1/2 tsp baking soda, salt, and cinnamon.
3. Cream 1/2 cup butter with 1/2 cup sugar and 1/4 cup brown sugar until fluffy.
4. Beat in 1 egg, 1 tsp vanilla, and 1/2 cup Greek yogurt.
5. Fold dry ingredients into wet until combined.
6. Gently fold 1 cup blueberries into dough.
7. Drop 2 tbsp scoops onto sheets, spacing 2 inches apart.
8. Bake 10–12 minutes until edges are golden and centers set.
9. Cool on the sheet 5 minutes, then transfer to a rack. Glaze if desired.

How to Serve It

Serve warm or at room temperature. Drizzle with a light yogurt glaze and add lemon zest for brightness. Pair with black tea or milk. Store in an airtight container for 3 days. Freeze baked cookies for up to 1 month.

7. Strawberry Greek Yogurt Frozen Bark

This frozen bark is creamy and refreshing. Greek yogurt becomes the base for a frozen, crunchy, fruity snack. It’s easy to customize.

You’ll get cold creamy tang, sweet strawberries, and nutty crunch. Perfect for hot days or quick protein-packed snacks. Kids and adults both enjoy the texture contrast.

Ingredients

• 3 cups plain Greek yogurt
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 cup sliced strawberries
• 1/3 cup chopped pistachios
• 1/3 cup granola
• 2 tbsp chia seeds
• Zest of 1 orange (optional)
• Pinch of salt

Instructions

1. Line a 9×13-inch pan with parchment.
2. Whisk 3 cups Greek yogurt with 1/4 cup honey and 1 tsp vanilla until smooth.
3. Pour half the yogurt mixture into the pan and spread thinly.
4. Scatter half the strawberries, pistachios, granola, and 1 tbsp chia seeds.
5. Add remaining yogurt and swirl with a knife. Top with remaining toppings.
6. Freeze 4–6 hours until firm.
7. Break into pieces. Bark should snap cleanly when frozen.
8. Store in a freezer bag for up to 1 month.

How to Serve It

Serve frozen straight from the freezer. Place pieces in a bowl or on a dessert plate. Pair with iced coffee or a lemon spritzer. Keep in the freezer for easy grab-and-go snacks. Great for summer picnics or pool parties.

8. Cherry Almond Greek Yogurt Clafoutis

This clafoutis is custardy and fruit-forward. Greek yogurt adds protein and a pleasant tang to the batter. Whole cherries burst during baking.

You get a tender, flan-like texture with caramelized edges. It’s perfect for brunch or a lighter dessert. Cherry season makes this especially fragrant and juicy.

Ingredients

• 1 1/4 cups whole milk
• 1/2 cup Greek yogurt
• 3 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• Pinch salt
• 2 cups fresh cherries, pitted
• 1/4 tsp almond extract
• 1 tbsp butter, for greasing
• Powdered sugar for dusting

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish with butter.
2. Whisk 3 eggs with 1/2 cup sugar until slightly frothy.
3. Add 1/2 cup Greek yogurt, 1 1/4 cups milk, 1 tsp vanilla, and 1/4 tsp almond extract. Mix until smooth.
4. Whisk in 1/2 cup flour and a pinch of salt until batter is lump-free.
5. Scatter 2 cups cherries evenly in the dish.
6. Pour batter over cherries and bake 35–40 minutes until puffed and golden. A toothpick should come out clean.
7. Allow to cool 15 minutes; clafoutis will deflate slightly.
8. Dust with powdered sugar and serve slightly warm.

How to Serve It

Serve warm directly from the dish. Add a spoonful of Greek yogurt or whipped cream. Pair with espresso or a light dessert wine. Store covered in the fridge for 2 days. Reheat gently in a low oven before serving.

9. Chocolate Chip Greek Yogurt Banana Bread

This banana bread gets tender from Greek yogurt. Protein is higher and texture is moist, not dense. Chocolate chips add sweet pockets throughout.

Flavor is banana-forward with melty chocolate and a hint of vanilla. It’s great for breakfast or a snack. You’ll love the warm banana scent while baking.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup Greek yogurt
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup chocolate chips (semi-sweet)
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. Whisk 1 3/4 cups flour, 1 tsp baking soda, salt, and cinnamon.
3. In another bowl, mix mashed bananas with 1/2 cup Greek yogurt, 1/2 cup melted butter, 3/4 cup brown sugar, 2 eggs, and 1 tsp vanilla.
4. Fold dry ingredients into wet until just combined.
5. Fold in 1 cup chocolate chips and 1/4 cup walnuts if using.
6. Pour batter into the pan and smooth the top.
7. Bake 55–65 minutes until a toothpick comes out clean or with a few moist crumbs.
8. Cool in the pan 10 minutes, then remove and cool completely on a rack.

How to Serve It

Slice and serve plain or with a smear of Greek yogurt and honey. Pair with coffee or chai. Wrap tightly and keep at room temp for 2 days, or refrigerate for 5 days. Freeze slices for longer storage.

10. Mango Coconut Greek Yogurt Panna Cotta

This panna cotta is silky and tropical. Greek yogurt lightens the custard while keeping protein. Mango puree gives bright, sunny flavor.

You’ll taste creamy coconut and sweet mango with a soft wobble. It’s ideal for dinner parties or light summer desserts. The aroma is fruity and inviting.

Ingredients

• 2 cups full-fat Greek yogurt
• 1 cup coconut milk
• 1/3 cup sugar
• 1 tsp vanilla extract
• 2 tsp powdered gelatin
• 3 tbsp cold water
• 1 cup mango puree (fresh or thawed frozen)
• 2 tbsp shredded coconut, toasted
• Mint leaves for garnish

Instructions

1. Sprinkle 2 tsp gelatin over 3 tbsp cold water. Let bloom 5 minutes.
2. Heat 1 cup coconut milk with 1/3 cup sugar over low heat until sugar dissolves. Do not boil.
3. Stir in bloomed gelatin until dissolved.
4. Remove from heat and whisk in 2 cups Greek yogurt and 1 tsp vanilla until smooth.
5. Pour half the mixture into 4 serving glasses for the base. Chill 30 minutes until slightly set.
6. Blend 1 cup mango puree until smooth. If desired, fold 2 tbsp yogurt into mango puree.
7. Gently spoon mango layer over set yogurt base and chill 2–3 hours until firm.
8. Top with toasted shredded coconut and mint before serving.

How to Serve It

Serve chilled in small glasses. Garnish with extra mango slices and shredded coconut. Pair with light white wine or iced tea. Keep refrigerated for up to 3 days. Make the day before for easy entertaining.

11. Apple Cinnamon Greek Yogurt Crumble Cups

These crumble cups combine warm apples and a crunchy oat topping. Greek yogurt adds protein and a creamy contrast. They bake into cozy, fragrant desserts.

You’ll taste caramelized apple and toasted oats with cinnamon spice. Great for fall desserts, weeknight treats, or brunch. The kitchen will smell warm and inviting.

Ingredients

• 4 medium apples (Granny Smith or Honeycrisp), peeled and sliced
• 1 tbsp lemon juice
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup rolled oats
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar (for topping)
• 1/4 cup unsalted butter, cold, cubed
• 1/2 cup Greek yogurt
• 1/4 cup chopped pecans
• Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C). Grease 4 ramekins.
2. Toss sliced apples with 1 tbsp lemon juice, 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg.
3. Divide apples among ramekins.
4. For crumble, mix 1/2 cup oats, 1/3 cup flour, 1/3 cup brown sugar, pecans, and a pinch of salt.
5. Cut in 1/4 cup cold butter until mixture forms coarse crumbs.
6. Sprinkle crumble over apples evenly.
7. Bake 25–30 minutes until topping is golden and apples are bubbling. A knife should pierce apples easily.
8. Cool 10 minutes, then top each with 2 tbsp Greek yogurt before serving.

How to Serve It

Serve warm with a dollop of Greek yogurt or a scoop of vanilla ice cream. Sprinkle extra pecans and a cinnamon stick for charm. Pair with hot cider or black tea. Store covered in the fridge for 3 days. Reheat portions in the microwave.

12. Coffee Greek Yogurt Affogato (High Protein Desserts with Greek Yogurt in Every Bite)

This affogato swaps ice cream for Greek yogurt for a protein twist. Hot espresso poured over chilled yogurt creates a creamy, bold dessert.

You’ll get bitter espresso, tangy yogurt, and a silky melt. It’s perfect for coffee lovers needing a quick, protein-packed finish. The coffee aroma is intoxicating.

Ingredients

• 1 cup Greek yogurt, slightly chilled
• 2 shots espresso (about 2 oz)
• 1 tbsp coffee liqueur (optional)
• 1 tbsp honey or to taste
• 1 tsp vanilla extract
• 1 tbsp dark chocolate shavings
• Pinch of sea salt
• Optional: biscotti for serving

Instructions

1. Chill small serving glasses in the freezer for 10 minutes.
2. Stir 1 cup Greek yogurt with 1 tsp vanilla, 1 tbsp honey, and a pinch of salt.
3. Spoon 2 generous scoops of the yogurt into chilled glasses.
4. Brew 2 shots of espresso and stir in 1 tbsp coffee liqueur if using.
5. Pour hot espresso directly over the yogurt just before serving.
6. Top with chocolate shavings.
7. Serve immediately; yogurt should soften and swirl with coffee.

How to Serve It

Serve immediately for contrast of hot and cold. Add biscotti on the side. Pair with a small glass of dessert wine if desired. Best made to order; don’t store once espresso is poured. Great for after-dinner treats or café-style weekends.

13. Raspberry Greek Yogurt Scones

These scones use Greek yogurt for tender crumb and added protein. Fresh raspberries add bright pops of flavor. They’re flaky with golden edges.

Taste is buttery, slightly tangy, and fruity. They’re perfect for morning tea or an elegant dessert plate. The scent is buttery and berry-sweet.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold, cubed
• 1 cup Greek yogurt
• 1/3 cup milk, plus more for brushing
• 1 large egg, room temperature
• 1 cup fresh raspberries
• 1 tsp vanilla extract
• Optional glaze: 1/2 cup powdered sugar + 1 tbsp milk

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet.
2. Whisk 2 1/2 cups flour, 1/3 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
4. Whisk 1 cup Greek yogurt, 1/3 cup milk, 1 egg, and 1 tsp vanilla. Add to dry ingredients and stir until dough forms.
5. Gently fold in 1 cup raspberries, being careful not to crush them.
6. Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
7. Place scones on the sheet, brush tops with milk, and bake 15–18 minutes until golden.
8. Cool 10 minutes and drizzle with glaze if desired.

How to Serve It

Serve warm with clotted cream or extra Greek yogurt. Pair with tea or latte. Store in an airtight container for 2 days; reheat briefly before serving. Freeze unglazed scones and reheat in a hot oven.

14. Salted Caramel Greek Yogurt Pots

These pots balance sweet caramel and tangy Greek yogurt. The salted caramel adds depth and contrasts creamy layers. Crushed biscuits give crunch.

Flavor is rich caramel, bright yogurt, and a little salt. They’re elegant enough for dinner guests and simple enough for weeknight treats. The caramel aroma is warm and buttery.

Ingredients

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tbsp unsalted butter
• 1/4 tsp sea salt plus extra for finishing
• 1 1/2 cups Greek yogurt
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 cup crushed digestive biscuits or graham crackers
• 2 tbsp chopped pecans (optional)
• Extra caramel sauce for drizzling

Instructions

1. Make caramel: heat 1/2 cup sugar in a saucepan over medium heat until it melts to a deep amber, swirling pan gently. Watch closely to avoid burning.
2. Remove from heat and stir in 2 tbsp butter. Slowly add 1 cup heavy cream while whisking. Add 1/4 tsp sea salt. Cool to room temperature.
3. Whisk 1 1/2 cups Greek yogurt with 1/4 cup brown sugar and 1 tsp vanilla.
4. Layer 4 small pots: start with 1 tbsp crushed biscuits, then 2 tbsp yogurt, then 1–2 tbsp caramel. Repeat to fill jars.
5. Chill 1–2 hours to set.
6. Before serving, drizzle extra caramel and sprinkle flaky sea salt and chopped pecans.
7. Pots should be chilled and creamy, not runny.

How to Serve It

Serve in small glass pots to show layers. Top with flaky sea salt and a few pecans. Pair with espresso or a dark beer for contrast. Store refrigerated for 3 days. Make caramel up to 3 days ahead and assemble before serving.

You now have 14 recipes that prove dessert can be protein-rich without losing flavor. From no-bake bars to baked bars and frozen treats, these high protein desserts with Greek yogurt in every bite give you options for breakfast, snacks, or dinner parties. Pin the ones that catch your eye and try one this week—you’ll be glad you did.

Which recipe will you pin first and share with friends?