Prep time: 15 minutes
Freezing time: 2 hours
3 cups low-fat Greek yogurt
4 tbsp honey
1 scoop (20g) True Protein Hydrolysed Collagen in Natural
1 tsp vanilla essence
1 cup frozen raspberries, semi thawed
80g white chocolate, chopped
Place the yogurt honey, collagen and vanilla into a bowl and thoroughly whisk until smooth and combined.
Spread the mixture thinly onto a large, lined baking tray then evenly distribute the raspberries throughout.
Next, using a toothpick swirl the raspberries around. Sprinkle over the white chocolate then place into the freezer for 2 hours.
Remove form the freezer and break into large shards, store in the freezer, enjoy!