serves
2 adults
prep time
5m
cooking time
15m - 20m
protein
5g
fat
1.6g
carbs
13g
calories
under 92
| 250g | Coconut yoghurt, thick |
| 100g | Raspberries, freeze dried or fresh |
| 4 tbsp | Macro Mike Strawberry Cheezecake AB+ Almond Powder |
| 1/4 cup | Sweetener, granulated |
| 1/2 tsp | Pataya powder, optional |
| Vegan white chocolate |
- In a food processor or blender, whip all ingredients together for a few minutes until light and fluffy.
- Scoop mixture into an icing bag or sandwich bag and freeze for 1 hour.
- Cut the end off and squeeze into 2 small dishes (or just one!!)
- Top with melted white chocolate and raspberries.
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