160g Blemont Sugar less chocoalte coated biscuits 40g butter or Melted Coconut oil 1 container Extra Light Cream Cheese 120g Plain no Fat Chobani Yoghurt 60g Wheytello Protein Powder 25g Cocoa Powder
Method - Blend biscuits and butter until fine. Shape into cupcake trays and freeze. Blend the wet ingredients then add the dry ingredients. Spoon on top of biscuit base and freeze. These taste good frozen or slightly defrosted. I would store them in the freezer until ready to eat.