Barely-any-effort frozen dessert: Greek yogurt blended with protein powder and raspberries, frozen and cut into bars. Eight at 10g of protein and 75 calories each.

Sealing the container inside a freezer bag keeps the bars soft enough to cut and scoop next time.

Ingredients

  • Fat-free plain Greek yogurt — 2 cups [P 44 C 16 F 0]
  • Protein powder — 1 scoop, ~30 g (any) [P 24 C 3 F 1]
  • Frozen raspberries — 1 cup [P 1 C 15 F 0]
  • Honey (or sweetener) — 2 tbsp
  • Vanilla extract — ¼ tsp

Method

  1. Mix. Blend everything until smooth and fluffy.
  2. Freeze. Spread in a container or tray and freeze 1–2 hours.
  3. Cut. Slice into 8 bars.

What to eat it with

  • A drizzle of chocolate sauce (cocoa + sweetener + water).
  • Crushed cereal for crunch.
  • Fresh fruit.

Variations

  • Any frozen fruit: mango, blueberry, strawberry.
  • Chocolate: add 1–2 tbsp cocoa and use chocolate protein.
  • Dairy-free: a thick plant yogurt and plant protein.

Honest notes

  • Fibre: about 1g a bar, from the raspberries.
  • Protein depends on your powder: the 10g a bar assumes a ~30g scoop across the batch.
  • Softening: let them sit a couple of minutes out of the freezer before eating.