27 August, 2017
Honeycomb Mousse with Protein Crumble
Honeycomb Mousse with Protein Crumble
Makes: 12
Mousse Ingredients:
- 1 cup thickened cream
- 1/2 cup natural yoghurt
- 2 scoops (60g) honeycomb protein powder
- 2 teaspoon gelatine
- 1/3 cup boiling water
Crumble Ingredients:
- 1/4 cup rolled oats
- 1 scoops (30g) chocolate protein powder
- 1 tablespoon cacao
- 2 tablespoons crushed nuts
- 2 tablespoons maple syrup
Method:
- To make the Mousse dissolve the gelatine into the boiling water and then set aside
- Using electric beater to whip the cream, fold through the yoghurt, protein powder and gelatine mix until well combined
- Divide the mixture evenly between 12 containers, jars or cupcake cakes
- To make the Crumble place the oats, protein powder and cacao into a blender and pulse a couple times to slightly chop the oats
- Add the crushed nuts and maple syrup and use your fingers to clump the mixture together to form a Crumble
- Sprinkle the Crumble evenly over the top of the Mousse.
- Place on the fridge to set for a minimum of 4 hours but preferably overnight.
Nutritional Value per portion:
- Calories: 124
- Total fat: 7.7g
- Total carbohydrates: 5.1g
- Sugars: 3g
- Protein: 8.1g
Recipe Notes:
- Store in an airtight container in the fridge up to 7 days
- This recipe is not suitable for the freezer
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.