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Ingredients:

  • 6 tbsp Protein Drink Mix
  • 3 cups of fat free Greek yoghurt
  • 140 g raspberries
  • 140 g blueberries

Method:

Mix yogurt and Protein Drink Mix in a bowl. Lay out approximately 12 cupcake cases or silicone muffin cups on a small baking sheet or tray. Using a spoon, dollop 2 tbsp of yogurt into the bottom of each cupcake case. Put a few pieces of fruit into each cup. Pressing them down a little into the yogurt with the tip of your finger. Place tray with cups into freezer and leave to freeze for 2 hours, until set solid. Once frozen, remove from the cases and serve.

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