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Snack
Frozen Blueberry-Walnut Greek Yogurt Bark
A thin sheet of honey-sweetened Greek yogurt studded with fresh blueberries and toasted walnuts, frozen and snapped into shards.
◈ Cognitive
Total10 min
Serves6
Prep10 min
Cook0 min
Why it works
Blueberries are rich in anthocyanin flavonoids that cross into brain tissue and are linked to better memory and executive function, and freezing preserves these polyphenols intact. Walnuts supply ALA omega-3 and polyphenols, while Greek yogurt adds choline and protein used to build the neurotransmitter acetylcholine. At about 110 calories a serving it is a light, whole-food alternative to sugary frozen snacks.
Evidence
Aligns with the MIND diet's call for two or more weekly servings of berries and daily nuts; berry anthocyanins are the flavonoid subclass most consistently tied to slower memory decline in cohort studies.
Ingredients
- 2 cups plain nonfat Greek yogurt
- 1 cup fresh blueberries
- 1/3 cup walnuts, toasted and chopped
- 1 tbsp honey
- 1/2 tsp vanilla extract
- Pinch of ground cinnamon
Method
- Line a rimmed baking sheet with parchment paper.
- Stir the honey, vanilla, and cinnamon into the Greek yogurt until smooth.
- Spread the yogurt in an even layer about 1/4 inch thick across the parchment.
- Scatter the blueberries and toasted walnuts evenly over the surface, pressing them in gently.
- Freeze until solid, at least 3 hours, then break into 6 shards and serve straight from the freezer; store in an airtight container up to 2 weeks.
