Back

Dessert

Chocolate Tofu Pudding ×

Chocolate Tofu Pudding

Serves 1
170 kcal
9g Protein
22g Carbs
6g Fat
4g Fibre

Ingredients

  • 125g soft tofu
  • 12g cocoa powder
  • 10g honey
  • ½ tsp vanilla extract
  • Pinch of salt
  • 50g mixed berries

Directions

  1. Add the tofu, cocoa powder, honey, vanilla and salt to a blender.
  2. Blend until completely smooth and creamy, scraping down the sides as needed.
  3. Transfer to a serving glass or container and refrigerate for at least 1 hour to chill and thicken.
  4. Top with the mixed berries before serving.
Download PDF
Choc Berry Trifle ×

Choc Berry Trifle

Serves 1
315 kcal
21g Protein
30g Carbs
10g Fat
7g Fibre

Ingredients

Directions

  1. Prepare the jelly according to packet instructions. Pour half into your serving glass or container and the remaining half into a separate container. Refrigerate until set.
  2. Once set, layer the chocolate protein pudding, diced Fibre One brownie, strawberries and remaining jelly in the serving glass.
  3. Finish with a few diced strawberries and serve.
Download PDF
Jelly & Yoghurt Cups ×

Jelly & Yoghurt Cups

Serves 4
80 kcal
11g Protein
9g Carbs
0.5g Fat
1g Fibre

Ingredients

  • 1 sachet Aeroplane Jelly Lite, flavour of choice
  • 400g YoPRO Vanilla Yoghurt
  • 200g strawberries, diced

Directions

  1. Prepare the jelly according to packet instructions and divide evenly between 4 glasses or containers.
  2. Refrigerate until completely set.
  3. Top each with 100g YoPRO Vanilla Yoghurt.
  4. Finish with 50g diced strawberries and serve.
Download PDF
Apple Crumble ×

Apple Crumble

Serves 1
290 kcal
8g Protein
51g Carbs
7g Fat
6g Fibre

Ingredients

Apple Filling

  • 150g apple, peeled and diced
  • ½ tsp cinnamon
  • 1 tsp maple syrup
  • ½ tsp vanilla extract

Crumble

  • 20g rolled oats
  • 10g plain flour
  • 5g butter, melted
  • 1 tsp brown sugar
  • Pinch of cinnamon

To Serve

  • 50g YoPRO Vanilla Yoghurt

Directions

  1. Add the diced apple, cinnamon, maple syrup and vanilla to a small oven-safe dish. Mix to combine.
  2. Microwave for 2–3 minutes to soften the apple slightly.
  3. Combine the oats, flour, melted butter, brown sugar and cinnamon in a small bowl until crumbly.
  4. Sprinkle the crumble evenly over the apple.
  5. Air fry at 180°C for 8–10 minutes, or until golden and bubbling.
  6. Serve warm with YoPRO Vanilla Yoghurt.
Download PDF
Blueberry Cheesecake Cups ×

Blueberry Cheesecake Cups

Serves 6
180 kcal
8g Protein
19g Carbs
8g Fat
1g Fibre

Ingredients

Base

  • 60g digestive biscuits
  • 10g butter, melted

Cheesecake Filling

  • 200g low-fat cottage cheese
  • 200g light cream cheese
  • 1 egg
  • 40g maple syrup
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Blueberry Topping

  • 100g blueberries
  • 1 tsp maple syrup
  • 1 tsp lemon juice

Directions

  1. Preheat the oven to 160°C and line a muffin tray with 6 cupcake liners.
  2. Crush the digestive biscuits and combine with the melted butter. Divide evenly between the liners and press firmly into the bases.
  3. Blend the cottage cheese, light cream cheese, egg, maple syrup, vanilla and lemon juice until completely smooth.
  4. Divide the filling evenly between the 6 cupcake liners.
  5. Bake for 18–22 minutes, until the edges are set but the centres still have a slight wobble.
  6. Allow to cool completely, then refrigerate for at least 2–3 hours.
  7. Cook the blueberries, maple syrup and lemon juice for 3–5 minutes, lightly crushing the berries until jammy.
  8. Cool the blueberry topping, then spoon over each cheesecake before serving.
Download PDF
Biscoff Basque Cheesecake ×

Biscoff Basque Cheesecake

Serves 2
170 kcal
9g Protein
12g Carbs
10g Fat
1g Fibre

Ingredients

  • 100g light cream cheese
  • 60g high-protein Greek yoghurt
  • 1 egg
  • 5g cornflour
  • 50g granulated sweetener
  • ½ tsp vanilla extract
  • Pinch of salt
  • 20g Biscoff spread

Directions

  1. Preheat the oven to 220–230°C.
  2. Add the light cream cheese, Greek yoghurt, egg, cornflour, sweetener, vanilla and salt to a bowl. Whisk until smooth.
  3. Add 15g Biscoff spread and mix until combined.
  4. Pour into a lined ramekin or small baking dish.
  5. Bake for 15–18 minutes, until the top is dark, the edges are set and the centre still jiggles slightly.
  6. Allow to cool, then refrigerate until completely chilled for the best texture.
  7. Melt the remaining 5g Biscoff spread and drizzle over the top.
  8. Cut the cheesecake into 2 equal serves and enjoy.
Download PDF
Classic Vanilla Ninja Creami ×

Classic Vanilla Ninja Creami

Serves 1
150 kcal
15g Protein
17g Carbs
2g Fat
0g Fibre

Ingredients

  • 300ml lite milk
  • ½ scoop (15g) vanilla protein powder
  • 1½ tsp vanilla bean paste
  • ¼ tsp xanthan gum
  • 10g stevia or granulated sweetener
  • Pinch of salt

Directions

  1. Add the milk, protein powder, vanilla bean paste, xanthan gum, sweetener and salt to a Ninja Creami pint. Whisk or blend until completely smooth.
  2. Freeze on a level surface for at least 24 hours.
  3. Process using the Lite Ice Cream setting.
  4. If crumbly, process using Re-Spin until smooth and creamy.
  5. Serve immediately and enjoy.
Download PDF
Oreo McFlurry-Inspired Ninja Creami ×

Oreo McFlurry-Inspired Ninja Creami

Serves 1
250 kcal
20g Protein
31g Carbs
6g Fat
1g Fibre

Ingredients

  • 300ml lite milk
  • ½ scoop (15g) vanilla protein powder
  • 1 tsp vanilla bean paste
  • ¼ tsp xanthan gum
  • 10g stevia or granulated sweetener
  • Pinch of salt
  • 2 Oreo Original cookies, roughly crushed

Directions

  1. Add the milk, protein powder, vanilla bean paste, xanthan gum, sweetener and salt to a Ninja Creami pint. Whisk or blend until completely smooth.
  2. Freeze on a level surface for at least 24 hours.
  3. Process using the Lite Ice Cream setting.
  4. If crumbly, process using Re-Spin until smooth and creamy.
  5. Create a small hole in the centre and add the crushed Oreos.
  6. Process using the Mix-In setting.
  7. Serve immediately and enjoy.
Download PDF
Rich Chocolate Ninja Creami ×

Rich Chocolate Ninja Creami

Serves 1
230 kcal
20g Protein
24g Carbs
4g Fat
4g Fibre

Ingredients

  • 300ml lite milk
  • ½ scoop (15g) chocolate protein powder
  • 15g unsweetened cocoa powder
  • 1 tsp vanilla bean paste
  • ¼ tsp xanthan gum
  • 10g stevia or granulated sweetener
  • ¼ tsp salt
  • 15g Chocolate Fudge Topping (optional)

Directions

  1. Add the milk, protein powder, cocoa powder, vanilla bean paste, xanthan gum, sweetener and salt to a Ninja Creami pint. Whisk or blend until completely smooth.
  2. Freeze on a level surface for at least 24 hours.
  3. Process using the Lite Ice Cream setting.
  4. If crumbly, process using Re-Spin until smooth and creamy.
  5. Drizzle with the chocolate topping and enjoy.
Download PDF