- serves 4
- prep time 10 mins
Ingredients
| 1 ½ cup | Non-Dairy Vanilla Yoghurt |
| ⅓ cup | Macro Mike Vanilla Buttercream Almond Protein |
| 1 cup | Frozen Raspberries |
| 100g | Dairy Free White Chocolate |
Macros
PER SERVING
- protein 10g
- fat 11g
- carbs 31g
- calories 268.4
Created by: @run2food
This unreal creation is bursting with sweet raspberries, loaded with our Vanilla Buttercream Almond Protein for an extra creamy protein hit, coated with a white choccy! This recipe is vegan, gluten-free and high in protein so you can indulge
Steps
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Add the yoghurt and protein powder to a bowl. Mix until the protein powder is dissolved
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Fold the raspberries gently through the yoghurt
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Divide into four portions on a piece of non-stick paper
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Freeze overnight (or until solid)
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Melt the white chocolate and dip the frozen yoghurt blobs in to coat evenly
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Return to the freezer to let the chocolate set
Storage tips: I like to keep mine in the fridge as it allows the yoghurt centre to be a bit softer. But if you enjoy a firmer yoghurt texture then store these in the freezer! Enjoy!
