Strawberry Protein Mochi

Ingredients

• 1 cup 0% Greek yogurt
• 0.25 cup Cool Whip (Or use more Greek yogurt instead.)
• 2.5 tbsp Sweetener (Source gives a range of 2–3 tbsp; monk fruit sweetener was used.)
• 1 Protein powder (1 scoop; creator used 1UP protein powder.)
• 1.5 tsp Sugar-free pudding mix (Optional; source gives a range of 1–2 tsp. Jell-O brand.)
• 3.5 Strawberries (Source gives a range of 3–4; slice thinly.)
• 4 Rice paper sheets (Use two sheets per mochi for a chewier texture, if desired.)
• 1.5 tbsp Tapioca starch or cornstarch (Sprinkle on both sides of the mochi to prevent sticking; source offers either starch.)
• Water (For dipping the rice paper; amount not specified.)

Steps

1. 1

   Combine the Greek yogurt, Cool Whip, sweetener, pudding mix if using, and protein powder in a bowl until evenly mixed.

2. 2

   Slice the strawberries thinly.

3. 3

   Dip one rice-paper sheet in water and lay it over a bowl. Add sliced strawberries and some of the yogurt mixture to the center, then fold the rice paper over the filling and seal it.

4. 4

   Sprinkle starch over the top and bottom of the filled wrapper to help keep it from sticking.

5. 5

   Repeat the wrapping and starching steps with the remaining rice-paper sheets and filling.

6. 6

   Freeze for about 2–3 hours, or until frozen, then enjoy. If they have been frozen for a long time, thaw for about 20 minutes before eating.

Notes

Makes 4 servings; the post estimates about 120 calories and 12 g protein per serving. The source gives ranges for sweetener, pudding mix, and strawberries, so midpoint quantities are represented. No brand or flavor is specified for the protein powder or sweetener beyond the notes in the ingredient list.

Nutrition per serving

• dessert
• snack
• vegetarian
• gluten-free
• no-bake
• frozen
• high-protein
• summer