Fro-yo is back, rebuilt for the protein era. This month's feeds are full of yogurt tiramisu, frozen fruit clusters and protein pops — desserts that read indulgent but start with a tub of Greek yogurt. Each one needs about three tools.
Yogurt tiramisu (the viral one)
Layer coffee-dipped biscuits with sweetened thick yogurt (Greek or skyr), dust with cocoa, chill four hours. That's it. A glass baking dish shows off the layers, and a mixing bowl plus spatula handles the yogurt-cream. Protein math: swap mascarpone for strained yogurt and the whole tray lands lighter than one café slice.
Frozen fruit clusters
Fold berries or banana coins through yogurt, drop clusters onto a lined baking sheet, freeze solid, then bag them in airtight containers. They're the freezer snack that replaces ice cream weeknights — and portion math is easy when they're pre-clustered.
Protein pops
Blend yogurt with fruit (a compact blender is enough), pour into popsicle molds, freeze overnight. Silicone molds release cleanest; stainless freezes fastest. One batch = a week of after-gym desserts.
Upgrade path
If the habit sticks, an ice cream maker turns the same yogurt base into scoopable fro-yo in 20 minutes — and the rolled-ice-cream pans all over your feed work with it too. Freeze, roll, film, eat.