2scoopsvanilla protein (60 g)vanilla soy protein isolate
1handfulberriese.g. raspberries
Instructions
In a medium size bowl gently combine 200g coconut yoghurt with 2 scoops of vanilla flavoured protein with the back of a spoon.
Line a medium size freezer proof tray or container with baking parchment or wax paper and spread the berries across.
Fill your frozen yoghurt batter into the tray and use a spoon or knife to even out the surface. Decorate with more berries (optional)
Transfer to your freezer for 30 minutes, then cut into bars and serve!
Notes
If you don't intend to serve them all up instantly, simply use a sharp knife to cut the frozen yoghurt into smaller bars and freeze them separately.
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