KIND shoots for a cooler edge and conjures up breakfast without the bowl Mars-owned KIND Healthy Snacks continues its push into the plant-based, frozen treat aisle and expands its breakfast bar offering with a new flavour.
Joining the frozen fray is KIND Frozen Pints, a plant-based, non-dairy ice cream promising 4g-6g of protein per serving. Plant-based offerings too often come with a compromised taste or a flurry of unhealthy ingredients, however, KIND promises a treat that consumers will feel good about in every way.
“As with all of KIND’s innovation, we refuse to take short-cuts and obsess over creating recipes that strike the perfect balance between being healthy and tasty, which is why it took our team over a year to develop the product,” said KIND founder and executive chairman Daniel Lubetzky.
Meeting with friends and family outside? Well Lidl NI packs the perfect picnic
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KIND Just Released A Line Of Smoothie Bowls And There's Even A Mango Pineapple Passion Fruit Flavor
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Chocolate Mousse in an Almond Bark Bowl
We have another recipe just in time for Valentine s Day this weekend. Montereau Chef Roxanne Fincke returns to the Cooking Corner to show us how to make Chocolate Mousse in an Almond Bark Bowl.
INGREDIENTS:
· 10 oz Dark Chocolate Almond Bark
· Balloons
2. Whisk in the vanilla.
3. Allow to cool.
6. On low beater, blend in the chocolate.
7. Scoop the Chocolate Mousse into a clear, glass bowl.
8. Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.
DIRECTIONS for Almond Bark Bowl:
1. Melt chocolate in microwave
2. Dip small blown up balloon in melted chocolate
known for its #1 best-selling chocolate chip cookie on Amazon with over 30k reviews, is expanding their product line to include even more mouth-watering low-carb and low-sugar treats. A few years ago, I made the resolution cut back on sugar and carbs, and it was really hard, said Aditya (AJ) Patel, Co-Founder of
HighKey. I still craved my favorite sugary foods, and I couldn t find healthier alternatives that were tasty and had ingredients I was comfortable with. That s where the idea for
HighKey came from. With the help of my co-founder, John Gibb, we ve been able to develop more than 50 delicious products with great macros in two years. I m excited we ll be rolling out 10 of these just in time for the new year so people can have FOMO NO MO and achieve their goals.