17 October, 2017
Chocolate Protein Panna Cotta
Chocolate Protein Panna Cotta
Makes: 6
Ingredients:
- 1 & 1/2 teaspoons powdered gelatine
- 1/2 cup boiling water
- 170ml Chobani natural yoghurt
- 1 scoop (30g) chocolate protein powder
- 1 tablespoon cacao
- 1 teaspoon of stevia (or any low calorie sweetener of your choice)
Method:
- Place the gelatine in a small heat proof mixing bowl with the boiling water and whisk with a fork until well combined
- In a large mixing bowl add the yoghurt, protein powder, cacao and stevia and whisk until well combined and smooth
- Gradually pour in the gelatine mixture continually whisking until well combined and smooth with no lumps
- Pour the mixture gently between 6 invisibly ramekins or silicon muffin cups
- Place in the fridge for a minimum of 4 hours but preferably overnight to set
- To plate the Panna Cotta place the ramekin of silicon muffin cup into a bowl or plate of boiling water for a few seconds to loosen on the outside
- Turn the Panna Cotta on to your serving plate and enjoy
Nutritional Value per Panna Cotta:
- Calories: 36
- Total fats: 0.2g
- Total carbohydrates: 1.6g
- Sugars: 0.7g
- Protein: 7.6g
Recipe Notes:
- Store in the ramekin and/or silicon muffin cup in the fridge for up to 5 days, turn out as you wish to serve.
- This recipe is not freezer friendly
- Add more stevia (or low calorie sweetener of your choice) to suit your flavour preferences
- Picture shown has the Panna Cotta served with shaved dark chocolate and some marscapone
- 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.