Mandarin Protein Yoghurt




316 per portion


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

How To

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.

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