Serves 1
Ingredients:
160g Greek yoghurt (use dairy free if preferred)
20g vanilla flavour whey or plant-based protein powder
90g tinned mandarins in juice, drained
for the crunchy topping:
20g pecans, roughly chopped
25g maple syrup
Method:
Preheat oven to 130˚C/260˚F.
Mix the pecans and maple syrup. Transfer to a lined baking tray and spread out evenly.
Bake for 20 minutes.
Leave to cool on the tray.
Place the yoghurt and protein powder in a bowl and stir until smooth.
Layer the yoghurt and mandarins in a serving bowl or dessert glass.
Top with half of the pecan topping. Serve.
Cover any leftover dessert and refrigerate for up to 2 days.
Store any leftover pecan topping in an airtight container for up to 1 week.
Per serving:
316 calories
34g protein
27g carbs
8g fat