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Ingredients
- 340 g vanilla high protein yoghurt Chobani Fit or Yopro
- 1 cup fresh strawberries remove green parts
- 60 g dark cooking chocolate
- 1 tsp coconut oil
- 1/3 cup shredded coconut
Ingredients
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Instructions
- Place strawberries in food processor and blitz on high until smooth.
- Add high protein yoghurt and blitz on low until combined.
- Spoon mixture into mini silicon muffin tray moulds.
- Place in freezer for 2 hours or until frozen solid.
- In small bowl melt dark chocolate and coconut oil together.
- Remove yoghurt bites from each mould and dip into chocolate then shredded coconut.
- Store in air tight container in freezer for up to 3 months.
- Allow to stand at room temperature for 10 minutes to soften before eating.
Recipe Notes
Makes 12 at 60 calories each