Protein wedges with frozen yoghurt
Ingredients
| Protein wedges with frozen yoghurt | |
|---|---|
| 1 | vanilla pod, scraped out pulp |
| 500 g | plain yoghurt, Greek style |
| 100 g | white almond butter |
| 5 tbsp | liquid honey |
| 160 g | familia High Protein low sugar almonds & vanilla |
| 2 | peaches, thinly sliced |
Preparation
Freezing time: approx. 8 hours or overnight
Brownie tin 23 x 23 cm, baking paper for the tin
- Mix vanilla pulp with 2 tbsp of yoghurt in a high bowl until the pulp has completely dissolved.
- Add the rest of the yoghurt up to and including the honey and stir until creamy.
- Spread onto the prepared baking tray to a thickness of approx. 2 cm.
- Sprinkle the Müesli evenly on top and cover with peaches.
- Place in freezer, spread out flat.
- Finish off: Lift the frozen yoghurt out of the tin using the baking paper, cut into wedges with a knife or by hand. Serve immediately.
Tip
Refreeze the remaining yoghurt wedges immediately.
