High Protein Jelly Bingsu Bowl
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Ready in 10 minutes (plus freezing) | Serves 1
Bingsu, but make it work for your macros. We freeze Allmighty Jelly, crush it into icy flakes, and pile it over thick Greek yogurt – all the shaved-ice satisfaction of the Korean classic, with protein instead of a sugar crash.
Ingredients
- 2 packs Allmighty Jelly (any flavour – Lychee'licious and Mango Madness are especially good here)
- 150g Greek yogurt (plain or vanilla)
- Optional toppings: fresh fruit, a sprinkle of granola, chopped nuts, a drizzle of nut butter
Method
- Freeze the jelly packs for at least 4 hours, or overnight, until solid.
- Remove from the freezer and let sit for 2–3 minutes to soften slightly.
- Snip open and crush the frozen jelly – press with a fork, or pop it in a bag and crush – until you get icy, bingsu-style flakes.
- Spoon the Greek yogurt into a bowl and pile the crushed jelly on top.
- Finish with your toppings and eat immediately, while the flakes are still icy.
Why it works
Greek yogurt brings the protein and creaminess; the frozen jelly brings sweetness, texture, and volume at just 5 calories a pack. You get a big, satisfying dessert bowl without the sugar load of traditional bingsu syrups.
Tips
- Crush the jelly just before serving – it melts fast.
- Mix two flavours for a layered look.
- For extra protein, stir a scoop of vanilla protein powder into the yogurt first.
- Keep a couple of packs in the freezer so it's always 10 minutes away.
