Ingredients

3 weetbix
1 tbsp Vanilla WPI90*
½ cup almond milk
160g (small tub) mango yoghurt
1 cheek of fresh mango (or 1/2 cup frozen mango, defrosted)
The pulp of ½ passionfruit
 

Method

1. In a small container, crush the weetbix and add the vanilla WPI90 and almond milk. Mix well and then flatten with the back of a spoon.

2. Layer the mango yoghurt over the top and spread until smooth.

3. Finely dice the mango cheek and scatter it over the yoghurt along with the passionfruit pulp.

4. Place in the fridge overnight or for at least 1 hour to set.

Serves: 2

Ingredients
6 weetbix
2 tbsp Vanilla WPI90*
1 tbsp maple syrup
1 cup warm almond milk
1 tsp instant coffee
1 cup vanilla yoghurt
2 tbsp light cream cheese
1 tsp cacao
 

Method

1. Add the instant coffee to the warm almond milk and stir until dissolved.

2. In a bowl crush the weetbix and add the vanilla WPI90.

3. Pour the coffee over the weetbix, add the maple syrup and stir well. In a separate bowl, whisk together the yoghurt and light cream cheese until smooth.

4. Place the weetbix mixture in a shallow dish and flatten with the back of a spoon. Top with the yoghurt mixture and spread evenly over the top. Finish with a dusting of cacao using a fine sieve and place in the fridge to set for at least 1 hour or overnight.

Ingredients

3 weetbix
2 tbsp Strawberries and Cream WPI90*
½ cup almond milk
160g (small tub) vanilla high protein yoghurt
2 squares Lindt dark chocolate
4 strawberries, thinly sliced

Method

1. In a small container, crush the weetbix and add the vanilla WPI90 and almond milk. Mix well and then flatten with the back of a spoon.

2. Layer the vanilla yoghurt over the top and spread until smooth.

3. Melt the dark chocolate in the microwave and drizzle over the top

4. Layer the fresh strawberries on top and place in the fridge overnight or for at least 1 hour to set.