serves
6
prep time
3 hours
cooking time
15-20 minutes
protein
7.8g
fat
7g
carbs
9.7g
calories
134
| ⅔ cup | Light Cream Cheese |
| ½ cup | Yoghurt |
| 2 tbs | @macr0mike White Choc Malt Easter Egg Almond Protein |
| ¼ cup | Granulated sweetener |
| 1 | Egg, beaten |
| ½ cup | Cadbury Mini Eggs, chopped |
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Pre-heat the oven to 180°C.
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Whisk cream cheese in a bowl until smooth & creamy. Then whisk in the yoghurt, protein powder, sweetener and egg (works best if all ingredients are at room temp).
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Fold in the mini eggs and pour the mixture into a silicone muffin mould.
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Bake for 15-20 mins then allow to cool slightly.
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Refrigerate for a minimum of 3 hours to set. Decorate with extra crushed mini eggs.
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