2 cups coconut yoghurt
1 scoop Bondi Protein Co.
Coconut Protein Powder
1 cup fresh strawberries, trimmed and halved
1 scoop Bondi Protein Co. Strawberry Protein Powder
4-hole popsicle mould Wooden popsicles sticks
Add yoghurt to a large mixing bowl and whisk through coconut protein powder.
Set aside In a high-speed food processor, add strawberries and strawberry protein powder, pulse until berries are just broken up and liquified.Pour strawberry mixture on top of the yoghurt. Gently swirl puree into the yoghurt, creating a marble effect, ensuring not to completely mix them together. Spoon mixture into popsicle moulds. Freeze for 30 minutes, then insert wooden popsicles sticks into the middle of each mould. Continue to freeze for a further 4-6 hours or overnight. To remove, sit each mould in a jug of warm water until the popsicles slowly release from the moulds.
Notes: Store in the freezer.
Prep time: 10 minutes Chill time: 6+ hours