Meal prepped yoghurt pots

Ingredients

THE COOKIE

• 1 tbsp vanilla protein powder
• 1 tbsp smooth nut butter (I used peanut)
• 1 tsp syrup
• If needed: a tiiiiny splash of milk, to bind the cookie into a dough

THE CREAM

• 4 tbsp greek yogurt
• Splash vanilla extract
• Optional: splash of syrup to sweeten

TO TOP

• 1/2 apple, cut into cubes
• Cinnamon
• Peanut butter

Method

1. If you want your apple to be cooked, do that now - dice your apple, then add to a saucepan with a splash of water, 1 tsp syrup, and some cinnamon. Cover with a lid and leave on medium-low heat to cook whilst you make the rest. Alternatively, you can just use raw apple - this does add a nice crunch.
2. Mix all the ingredients for the cookie together in a bowl, then once a dough has formed, place it on a microwave-safe plate, lined with parchment paper, flattening out until it’s about 1-1.5cm thick (try and make it the same circumference as the pot you’re serving it in too.
3. Microwave your cookie at 600W for about 2 minutes, or until it has risen and looks slightly crumbly - you may need to adjust its position after 1 minute, so it cooks through evenly.
4. Leave your cookie to cool.
5. Mix your cream together, then add it to your serving pot/ bowl.
6. Top with your cookie, and your cooked apple.
7. Leave in the fridge for up to 30 minutes, or overnight, then sprinkle with cinnamon, and top with a drizzle of peanut butter to serve.