A cookies-and-cream protein yogurt bowl finished with blueberries, cacao nibs, and gluten-free crunchy toppings for a dessert-like lunch.
ABy Amy
Servings
2
2 cup Lactose-free Greek yogurt
2 scoop Cookies and cream protein powder
1 cup Blueberries
3 tbsp Flax and chia seed mix
3 tbsp Cacao nibs
0.5 cup Gluten-free rice puffs
2 tbsp Gluten-free dark chocolate chips
2 tsp Honey
0.5 tsp Pure vanilla extract
1 pinch Pinch of fine sea salt
Calories
469 kcal
Protein
33g
Carbs
59g
Fat
15g
Fiber
13g
Sugar
35g
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Yogurt Base
1. In a medium bowl, combine the lactose-free Greek yogurt, cookies and cream protein powder, vanilla extract, and a pinch of fine sea salt. Stir vigorously until completely smooth and no protein powder clumps remain — the mixture should be thick, creamy, and mousse-like.
2 cup Lactose-free Greek yogurt,
2 scoop Cookies and cream protein powder,
0.5 tsp Pure vanilla extract,
1 pinch Pinch of fine sea salt
2. Fold in the flax and chia seed mix and stir to distribute evenly throughout the yogurt base. Allow the mixture to sit for 5 minutes so the seeds begin to absorb moisture and thicken the base slightly.
3 tbsp Flax and chia seed mix
Assembling the Bowl
3. Divide the yogurt base evenly between two serving bowls, smoothing the top with the back of a spoon.
4. Top each bowl with the blueberries, then scatter the cacao nibs and gluten-free rice puffs evenly over both bowls for crunch. Finish with the gluten-free dark chocolate chips.
1 cup Blueberries,
3 tbsp Cacao nibs,
0.5 cup Gluten-free rice puffs,
2 tbsp Gluten-free dark chocolate chips
5. Drizzle honey lightly over the top of each bowl and serve immediately to keep the rice puffs crisp.
2 tsp Honey
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