- serves 6
- prep time 20 minutes
Ingredients
Ingredients | |
---|---|
1 1/2 cups | Greek or Coconut Yoghurt |
1/2 cup | Frozen Raspberries |
1/2 cup | Freeze Dried Raspberries (or add more frozen) |
1-2 scoops | Macro Mike Vanilla Buttercream Almond Protein |
1 can | Full Fat Coconut Milk (use the solid cream + 1/4 cup milk chilled for an hour) |
3-4 tbsp | Maple Syrup or Honey |
Coating | |
---|---|
1 1/2 cups | White Chocolate Chips |
1 tbsp | Coconut Oil |
1/2 bag | Shortbread or your favourite Cookie |
Macros
per serving
- protein 14g
- fat 31g
- carbs 54g
- calories 538
Recipe by: @danishealthyeats
WOW—these Raspberry White Choc Frozen Yoghurt Pops have totally stolen our hearts! 💗☀️ Packed with protein and full of Summer vibes, they’re the ultimate refreshing treat! ⛱️💪🔥
Steps
-
Blend all yogurt pop ingredients until smooth.
-
Scoop the coconut cream from the can and add 1/4 cup of the liquid milk. Adjust sweetness to taste.
-
Pour into popsicle moulds and freeze 3–4 hours or overnight until completely firm.
-
To coat, melt chocolate and coconut oil in the microwave (30-second bursts) or using a double boiler. Stir in crushed cookies.
- Dip each frozen pop, then place on parchment or back into the mould (handle-side down) to set. Freeze again until chocolate hardens.
- Let sit for 10 minutes before eating for the creamiest texture! Enjoy!