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Protein ice cream
500 grams lean natural yoghurt, a small portion of cottage cheese, 45 grams 100% Whey Protein or 100% Whey Protein Professional (of any flavour), some milk, sweetener

Chocolate coating:
3 tablespoons cocoa powder, sweetener, water

Blend the ingredients, then pour the mix into a mould (of any shape) and put it into the freezer. Once frozen, coat it with chocolate glaze – or grated hazelnut or almonds – and put it back to the fridge. As the ice cream won’t be creamy, it’s more convenient to eat it with sticks.

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