Image credit: AI generated
A chewy frozen treat made with yoghurt, fruit and protein powder
This rice paper hack turns yoghurt, fruit and protein powder into a fun, chewy frozen treat.
It is not traditional mochi, but it is a simple way to try a viral social-media recipe at home.
Why you’ll love this recipe
These mochi-inspired bites need no baking, are easy to customise and can be made in about 15 minutes, plus freezing time. Thick Greek yoghurt and protein powder create a creamy filling, while strawberries add colour and sweetness.
Makes: 6 pieces | Prep: 15 minutes | Freeze: 1 hour
Ingredients
- 6 round rice paper sheets, about 22 cm each
- 1 cup thick Greek yoghurt
- 1/4 cup vanilla protein powder
- 1 tablespoon honey or maple syrup, optional
- 1/2 teaspoon vanilla extract, optional
- 1 to 2 tablespoons milk, only if needed
- 3/4 cup strawberries, finely chopped
- 2 tablespoons cornflour (cornstarch), for dusting
Method
- Whisk the yoghurt and protein powder in a small bowl until smooth. Stir in the honey or maple syrup and vanilla, if using. If the mixture is too thick to spoon, add milk 1 teaspoon at a time.
- Fill a shallow dish with warm water. Lightly dust a small bowl or ramekin with cornflour.
- Dip one rice paper sheet in the water for 5 to 10 seconds, until just pliable. Drape it over the bowl and gently press it into shape.
- Add about 1 tablespoon of strawberries and 1 1/2 tablespoons of the yoghurt mixture. Gather the rice paper edges over the filling, twist gently to seal and trim any thick excess with clean kitchen scissors.
- Dust lightly with cornflour and place seam-side down on a lined tray. Repeat with the remaining ingredients.
- Freeze for 1 hour. Let the pieces stand at room temperature for 5 to 10 minutes before eating so the filling softens slightly.
Tips and easy swaps
- Different protein powders absorb liquid differently, so add milk gradually and keep the filling thick.
- Use vanilla or unflavoured protein powder, or another flavour you already enjoy with fruit.
- Do not over-soak the rice paper. It will continue to soften as you fill it.
- Avoid overfilling to reduce leaks and tears.
- Swap the strawberries for finely chopped mango, blueberries, kiwi fruit or banana.
- A thick dairy-free yoghurt and plant-based protein powder can be used if preferred.
- Store in an airtight container in the freezer for up to one week. Thaw only what you plan to eat, and do not leave the yoghurt filling at room temperature for more than two hours.
Key takeaway
The trend works best when the rice paper is softened briefly and the protein yoghurt filling stays thick. Add any extra milk slowly, then adjust the fruit and sweetness to suit you.
Your wellbeing, your way
Trying a new recipe can be a simple way to add variety to your routine. Explore healthy meals and supplements through WHEREFIT for options that can support the choices that work for your everyday wellbeing.