1 cup yoghurt
1 tsp lemon zest
1 tsp lemon juice
Pinch of coarse sea salt
1/2 (15 grams) scoop vanilla protein powder or 1/2 tablespoon of honey/sweetener
1/2 cup raspberries
Line a small loaf pan with baking paper.
Mix all ingredients together, slightly mashing the raspberries through the yoghurt.
Scoop yoghurt into pan, spreading out evenly across the pan.
Place in freezer for at least 2 hours, before taking out and cutting into 8 portions.
Store in freezer and eat straight away.