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Put the yoghurt into a bowl, add in the protein powder and the honey and mix well to combine.
Divide the mixture in two and add the Fruitfetti to one half, mixing well until full incorporated.
Line a baking tray with baking paper and spoon the yoghurt mixture out into 4 thick lines, alternating the colours as you go, keeping the thickness roughly the same as you go. It should be about 7mm thick.
Drag a chop stick or skewer through the mixture to create a swirl pattern then scatter with the coconut, nuts and cranberries. Freeze for at least 4 hours or until solid, or overnight.
Remove from the freezer and break into pieces. Put into a bag, seal then return to the freezer.
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