A dessert with a filling so silky smooth you would never know its high in protein.
Created by Steph using her signature yoghurt and cream cheese blend, dolloped on top of a bed of Dark Choc Chip Brownie Better Being Base dough with extra sprinkles of choc chips
INGREDIENTS:
Base:
50g chocolate pea protein powder
150g yoghurt of choice
50g chocolate nut butter
Filling:
250g Vanilla Greek OR non-dairy yoghurt
100g Cream Cheese, softened
1 tsp Natural Sweetener
1/3 cup Dark Choc Chips
METHOD:
In a large mixing bowl combine all base ingredients together until if forms a dough like appearance.
Evenly divide base mixture among a 6 muffin mould and press down firmly.
In another mixing bowl combine yoghurt, cream cheese and sweetener and whisk until thick and creamy. Pour this over the base layer.
Set in the freezer overnight, and or at least 2-3 hours serving.
Keep frozen or chilled.
Serves: 6
