If you're looking for a high protein, guilt-free dessert, nothing beats frozen yogurt.
That's why we are in love with this recipe from Sweet Sensitive Free.
Give these butterfly pea flower infused frozen yogurt cups a try and thank us later.
Blue Matcha Froyo Cups
- Prep: 0 mins
- Cook: 30 min
- Total: 2 hours
- Yield: 12 cups
Ingredients
Granola base:
- 4 tbsp peanut butter (or other nut / seed butter)
- 3 tbsp date syrup (or other liquid sweetener)
- 90 gr (3.2 oz) rolled oats (or puffed cereals/quinoa)
- 2 tbsp chocolate chips
Yogurt mix:
- 600 gr (21.2 oz) greek yogurt (or non-dairy substitute)
- 2.5 tsp Ancient Choice Butterfly Pea Flower Powder
- Vanilla extract, to taste
- Sweetener, to taste
Decoration:
- Melted vegan chocolate / granola / fresh fruit
Preparation
Step 1 - Crunchy Base
Using either a double boiler or a microwave, warm the nut butter and the sweetener until they are melted. Add in the rolled oats and chocolate chips and mix well. Line a tray of muffin molds and fill each to 1/3 capacity with the crunchy mixture.
Step 2 - Blue Twist
In a bowl, add greek yogurt, 1/2 tsp Ancient Choice Butterfly Pea Flower Powder, vanilla extract, and sweetener, mix well. Divide the yogurt mix into two parts and add the remaining 2 tsp of Butterfly Pea Flower Powder to one of them.
Step 3 - Layer Up
Pour the lighter half of the blue yogurt mix onto the crunchy bases, leaving 1/3 space. Freeze the cups for 30 minutes. Fill the remainder of the cup space with the darker blue yogurt mix. Freeze for at least 2 hours.
Step 4 - Decorate & Enjoy
Before serving, decorate with your favorite toppings. here we used melted chocolate, fresh blueberries, and granola.
And there you have it–Enjoy!
