BP Peanut Butter Protein Freeze Cakes


 

BP Peanut Butter Protein Freeze Cups

by Justin Donnelly

INGREDIENTS:
3 scoops Bulk Powders Chocolate micellar casein
1 tbsp cocoa powder
100g low fat Greek yogurt (Chobani)
200g low fat vanilla yoplait forme yoghurt
1 tbsp natural peanut butter

DIRECTIONS:
1. Thoroughly combine the protein powder, cocoa and yogurts until you are left with a smooth, thick mixture.
2. Place small amount of mixture in a silicone cupcake mould, then add a small amount of peanut butter. Completely fill the remainder of the mould with the mixture.
3. Freeze for several hours until solid, allow to sit at room temperature for a few minutes prior to eating so they slightly soften and have a mousse like consistency.
4. Top with additional toppings of your choice.
5. Grab your phone and snap a selfie of you with your marvellous creation and share it with us @bulkpowdersau on instagram.

Makes 6 large servings

Macros per serving:
Calories: 95
Protein: 12g
Carbs: 5g
Fats: 3g

 

  • June 29, 2017
  • 8