BISCOFF PROTEIN ICE CREAM
14G PROTEIN | ±300 CALORIES
- 20g Metalab Caramel Cinnamon Crunch Whey Protein
- 130g vanilla ice cream
- 60g fat free cottage cheese
Mix the above together in a container then place in the freezer for at least 3 hours!
THEN YOU WILL NEED:
- 2 sugar cones
- 8g melted Biscoff spread
- 1 BIscoff biscuit crushed
Melt your Biscoff and dip your cones. Place them in the freezer for around 5 minutes.
To serve scoop your now delicious protein ice cream into your cones and top with your Biscoff crumbs.
OVERNIGHT WEETBIX BANOFFEE
27G PROTEIN | 453 CALORIES | 7g FIBRE
INGREDIENTS:
- 80g pitted dates
- 2 Weetbix biscuits
- 30ml fat free milk
- 100g fat free cottage cheese smooth
- 250g Authentikos Greek style yoghurt
- 20g Metalab Caramel Cinnamon Crunch Whey Protein
- 1 medium banana, sliced
- 1 Biscoff biscuit, crushed
METHOD
1. Cover your dates with boiling water and allow to sit for 15 minutes until soft. Drain then blend to form a paste.
2. Break a Weetbix biscuit into two bowls, top each with 15ml milk then push down to form the base of your banoffee. (Use some hot water if you need more liquid)
3. In a bowl combine your cottage cheese, yoghurt and whey protein and mix well.
4. Use half your yoghurt mixture as your second layer in each bowl.
5. For the next layer divide your date paste between your two bowls then top each with sliced banana
6. Use your remaining yoghurt mixture for the final layer then sprinkle your biscoff biscuit crumbs on top.