Name: Sugar-Free Strawberry Almond Yogurt Bars
Prep time: 25 min
Cook time: 2 min
Total time: 387 min
Ingredients: 1½ cups FAGE Total 0% Greek yogurt ((340g)); 4 oz Philadelphia Neufchâtel, softened ((112g)); ¼ cup Land O Lakes heavy whipping cream, cold ((60g)); ⅓–½ cup pure powdered allulose ((about 60g)); 1 cup fresh strawberries, halved or quartered ((150g)); 1¾ tsp Great Lakes unflavored beef gelatin ((about 7g)); 3 tbsp cold water ((45g)); ¼ cup Diamond plain sliced almonds ((30g), divided); 1 tsp alcohol-free vanilla flavoring ((4g))

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These strawberry yogurt bars are creamy, fruity and refreshingly light. A whipped Greek yogurt and cream cheese base is set softly with gelatin and packed with fresh strawberries and crunchy sliced almonds.

They are sugar-free and no-bake, sweetened with powdered allulose. Each of the 12 bars has only about 78 calories, 5g protein and 2g net carbs.

The only cooking is 2 minutes to dissolve the gelatin. The fridge does the rest overnight.

Table of Contents

Why You’ll Love These Strawberry Yogurt Bars

Only 78 calories per bar. A light snack or dessert with 5g protein.
Real strawberries. Fresh berry pieces in every bite.
Almond crunch. Sliced almonds inside and on top.
No bake. Mix, pour and chill.

Ingredient Notes

Greek yogurt and Neufchâtel. One and a half cups of FAGE Total 0% Greek yogurt and 4 ounces of Philadelphia Neufchâtel make the creamy, tangy base of these strawberry yogurt bars.

Whipped cream. A quarter cup of cold Land O Lakes heavy cream, whipped to soft peaks, keeps the bars light.

Gelatin. About 1¾ teaspoons of Great Lakes unflavored beef gelatin sets the bars firmly enough to slice. Use gelatin, not collagen peptides, which will not set.

Strawberries and almonds. One cup of fresh strawberries, cut and patted dry, and ¼ cup of Diamond sliced almonds. For the vanilla, use an alcohol-free vanilla flavoring.

Allulose. Powdered allulose sweetens the bars smoothly. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.

If you want to check the nutrition of staples like strawberries, almonds and Greek yogurt yourself, you can look them up on USDA FoodData Central. Fruit and dairy contain natural sugars, and the nutrition is estimated from ingredient labels.

How to Make Strawberry Yogurt Bars

You need an 8×4-inch loaf pan at least 2½ inches deep, parchment, a hand mixer, bowls, a small saucepan, a whisk and a spatula. Prep takes about 25 minutes, the gelatin warms for 2 minutes, and the bars chill for at least 6 hours.

Make the yogurt base

Step 1. Line the loaf pan with parchment, leaving an overhang. Pat the cut strawberries thoroughly dry.

Step 2. Let the yogurt stand at room temperature for 20 minutes and keep the heavy cream cold.

Step 3. Whip the cream in a chilled bowl to soft peaks and refrigerate briefly.

Step 4. Beat the Neufchâtel and powdered allulose until smooth, then mix in the yogurt and vanilla on low speed.

Creamy yogurt base with strawberries and almonds ready to mix — Beat the Neufchâtel, allulose, yogurt and vanilla into a smooth creamy base.

Add the gelatin

Step 5. Sprinkle the gelatin over the cold water in a saucepan and bloom for 5 minutes.

Step 6. Warm gently for 1 to 2 minutes until dissolved. Do not boil. Cool slightly, keeping it fluid.

Step 7. Whisk ¼ cup of the yogurt mixture into the gelatin, then another ¼ cup. Immediately whisk this into the remaining yogurt base in a thin stream.

Fold, set and slice

Step 8. Gently fold in the whipped cream, strawberries and 25g of the sliced almonds.

Strawberries and almonds folded into a fluffy yogurt cream — Fold in the whipped cream, dried strawberries and sliced almonds.

Step 9. Spoon into the pan, smooth the surface and lightly press the remaining 5g of almonds on top. Tap gently.

Step 10. Cover and refrigerate for at least 6 hours, preferably overnight, until firmly set.

Set strawberry yogurt slab cut into 12 bars on parchment — Chill until firmly set, then lift out and cut into 12 bars.

Step 11. Lift out using the parchment and cut into 12 rectangular bars: four sections lengthwise and three across. Wipe the knife between cuts.

Step 12. Serve the strawberry yogurt bars chilled.

Success Tips for Strawberry Yogurt Bars

Dry the strawberries. Extra juice makes the bars soft and watery.

Do not boil the gelatin. Gentle heat keeps its setting power.

Temper the gelatin. Whisking in a little yogurt base first prevents rubbery lumps.

Use fresh berries. Frozen strawberries release too much water.

Serving Ideas

Serve them as a light dessert, an afternoon snack or a cool treat on a warm day. A few extra strawberries on the side make them look lovely.

More Sugar-Free Strawberry Desserts

For a frozen treat, try my sugar-free strawberry ice cream sandwiches. For a party cake, the sugar-free strawberry shortcake ice cream cake is a favorite.

And for a crispy dessert, make the sugar-free strawberry cheesecake egg rolls.

Storage

Refrigerate the strawberry yogurt bars airtight for up to 3 days. Do not freeze them; the strawberries turn icy.

Strawberry Yogurt Bars FAQ

Can I use collagen instead of gelatin?

No. Collagen peptides do not set. Use unflavored gelatin for firm, sliceable bars.

Can I use frozen strawberries?

Fresh berries work best. Frozen strawberries release water as they thaw and make the bars soft.

Are the bars firm or creamy?

They are softly set and creamy, firm enough to slice and hold, with crunch from the almonds.

How many strawberry yogurt bars does this make?

The loaf pan makes 12 bars, about 78 calories and 2g net carbs each.

Is allulose a sugar alcohol?

No, allulose is a rare sugar, not a sugar alcohol.

Creamy, fruity and full of almond crunch, these strawberry yogurt bars are a light treat you can enjoy any day.